Prep 15 mins
Cook 21 mins
This is a wonderfully DELICIOUS recipe, especially when you want to impress someone.
- 1 rack of lamb, trimmed & frenched (about 1 1/2 lbs.)
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Dijon mustard
- 2 teaspoons minced garlic
- 2 teaspoons fresh rosemary (crushed)
- 1⁄4 cup seasoned bread crumbs
- 2 tablespoons grated parmesan cheese
- Season rack of lamb well on all sides with salt and pepper.
- Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes.
- Transfer the lamb to a plate and set aside to cool slightly before proceeding.
- Preheat oven to 450 degrees F.
- Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
- In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
- Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare.
- Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
This was excellent - I wasn't sure where to add the rosemary so I mixed it with the bread crumbs and Parmesan. I roasted it with the mustard and garlic at 450 for about 10 mins and then added the crumbs and returned to the oven until an internal temperature of 135 - medium rare. About 10-15 more minutes. The crust was crisp and tangy and complemented mint jelly perfectly. I didn't make the fig chutney - maybe next time!
I saw this exact same recipe on the Food Network from Emeril. Other than slightly changing some ingredient amounts the directions and all were the same as Emeril's.
Its very nise.I think you have to cook it in the oven for about 25 min before you spread the breadcrumbs.Sorry about my english.I am from cyprus.We speek greek.