Roasted Rack of Lamb with Herb Sauce


1 6-8 rib rack of lamb (trimmed and bones frenched)

1 tbsp each salt and pepper

2 tbsp extra virgin olive oil

Lamb coating:

1/2 cup Panko bread crumbs

2 tbsp minced garlic

2 tbsp chopped fresh rosemary

1 tsp salt

1/2 tsp black pepper

2 tbsp extra virgin olive oil

2-3 tbsp Dijon mustard


Heat the oven to 450 degrees and put the oven rack in the center of the oven.

In a small bowl, combine bread crumbs, garlic, rosemary, salt and pepper.  Stir in extra virgin olive oil to moisten mixture.  Set mixture aside.

Sprinkle all sides of the rack with 1 tbsp each salt and pepper.  Heat 2 tbsp of extra virgin olive oil in a large oven safe skillet on high heat.  Sear all sides of the lamb for 1-2 minutes in the skillet.  Transfer the lamb to a plate.  

Brush the lamb with the dijon mustard.  Top the rack with the bread crumbs gently pressing them into the rack.  Wrap the bones with foil so the don't burn. 

Transfer the rack back into the skillet and place in the oven.

Cook lamb between 15-20 minutes or until  an instant read thermometer reaches 130 degrees for medium rare.  Cook longer for medium.

Transfer the rack to a cutting board and tent with some foil and allow to rest for 10 minutes.  Slice.

Top with herb sauce.


Herb Sauce:

1 cup fresh parsley

1/2 cup fresh cilantro

1/4 cup fresh chives

1/4 fresh tarragon leaves

3 green onions

3 cloves of garlic

1/4 tsp. each of salt and pepper

1/4 cup red wine vinegar

2/3 cup extra virgin olive oil

Put parsley through vinegar into a food processor of blender. Pulse several times.  Put processor or blender on so it is running and slowly stream in extra virgin olive oil through the top to combine. Taste for seasoning and add more salt if necessary.

Serve with 2021 Donnafuggata Anthilia wine


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