Recipe provided by Austin Personal Chef: Carlos CruscoIngredients
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
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.
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.
Remove from the Food Processor and place into a bowl with 1-2 tbsps. oil and toss until combined well.
Remove lamb from ziplock bag and remove all the herbs and garlic from it. Season lamb with salt and pepper.
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.
Transfer racks to a foil lined sheet pan meat side up and allow to cool off.
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.
Roast Racks of Lamb about 18-24 minutes or until until thermometer registers 130°F (for medium-rare).
Transfer Racks to a cutting board and let stand 8-10 minutes. Slice in between each bone for single portions.
Serve 2-3 lamb chops per person and garnish with grilled lemons or whole roasted garlic. Enjoy!
