Dijon-Herb Rack Of Lamb

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients
  • 1.5 cups Panko or homemade breadcrumbs
  •  1 cup fresh flat-leaf parsley
  • 1/4 cup sage
  • 6 spears fresh rosemary
  • 8 leaves fresh mint
  • 1 lemon – zest only
  • Kosher salt
  • Fresh cracked black pepper
  • 6 tbsps. olive oil
  • 3 Frenched Racks of Lamb (8 ribs/each) – trimmed of fat and sinew
  • 2-3 tbsps. Dijon mustard
Directions
  1. Preheat oven to 400 degrees. Prep the lamb and place some smashed garlic and herbs along with 1- 2 tbsps olive oil into a ziplock bag with the lamb and marinate overnight.
  2. Place parsley, sage, rosemary, mint, salt/pepper into a Food Processor & blitz until herbs are finely chopped. Add bread crumbs & lemon zest and mix to combine. You’ll notice the bread crumbs start to turn green.
  3. Remove from the Food Processor and place into a bowl with 1-2 tbsps. oil and toss until combined well.
  4. Remove lamb from ziplock bag and remove all the herbs and garlic from it. Season lamb with salt and pepper.
  5. Heat remaining oil in a large saute pan over high heat until hot and barely smoking, then add1 rack at a time, turning once, about 4 minutes per rack until golden in color on all sides. Repeat with the others.
  6. Transfer racks to a foil lined sheet pan meat side up and allow to cool off.
  7. Once cool, spread the meat side of each rack with Dijon mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
  8. Roast Racks of Lamb about 18-24 minutes or until until thermometer registers 130°F (for medium-rare).
  9. Transfer Racks to a cutting board and let stand 8-10 minutes. Slice in between each bone for single portions.
  10. Serve 2-3 lamb chops per person and garnish with grilled lemons or whole roasted garlic. Enjoy!