Food

Rack of Lamb- A Great Meal to Make For Your Great Dad

“Part of the secret of success in life is to eat what you like.” -Mark Twain

I am somewhat picky about my meats. I like red meat, fish and wild game, but white meat like chicken or turkey or pork aren’t my faves! Because of this lamb is one of my favorite meats. Its so rich and hearty and full of flavor.
Growing up we would eat it all the time. The first daddy/daughter date I remember going on with my dad was to a small little Greek place in our neighborhood. We split the rack of lamb and from then on I was sold! Side note- if you live or are traveling to Orange County you must try this restaurant! It’s called Christakis. We still celebrate all our important family events there 25 some odd years later.
This lamb recipe will wow the whole family, especially dad. It pairs wonderfully with my champagne mac and cheese too!

INGREDIENTS:
1 rack of lamb (about 1 1/2 lbs), trimmed
S&P
1 EVOO
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan
1/4 crush red chilli flakes
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
1/2 tablespoon fresh rosemary

DIRECTIONS:
Season rack of lamb well on all sides with S&P.
Heat skillet over high heat. Once hot, add the oil.
When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 4 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
Preheat the 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 mustard.
In a small mixing bowl combine the breadcrumbs and grated cheese and herbs and toss to combine.
Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs stick 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.