Recipe by NorthwestGal
My daughter served this for a dinner party recently, and we all really liked it, so I asked her for the recipe. She said she got if from her one of her Williams-Sonoma cookbooks, though I don't know which one. But I think this recipe produces a wonderfully flavorful rack of lamb that we all enjoyed. I hope you do, too.
Top Review by Chef floWer
Hubby and Little Miss (DD) loved the lamb. I don't eat red meat so I can't comment on the flavour but Little Miss (6 year old) had second servings. I only used one rack of lamb and it was more then enough for one adult and one child. I will make this one again when we have company. Served it with Recipe #408349. Thank you so much NorthwestGal for posting your recipe.
- 2 racks of lamb (1 1/2 pounds, 8 chops each)
- salt and pepper, to taste
- 1 tablespoon olive oil
- 3⁄4 cup fine breadcrumbs
- 1 garlic clove, minced
- 1 teaspoon chopped fresh thyme
- 1⁄2 teaspoon chopped fresh rosemary
- 2 tablespoons butter, melted
- 1 pinch salt
- 3 tablespoons Dijon mustard
Directions See How It's Made
- Season lamb with salt and pepper.
- Heat oil in sauté pan over medium-high heat. Sear lamb, one rack at a time. Using tongs, hold each rack upright; sear ends, about 20 seconds each. Rack should look golden. Transfer racks to 13x9-inch baking dish.
- In a bowl, stir together bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
- Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
- Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
- Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.