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.
Its also the perfect dish to serve at your Easter dinner! Continue reading for recipe details.
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.
Kisses and Easter wishes,
