Herb Crusted Rack of Lamb

HERB CRUSTED RACK OF LAMB

INGREDIENTS

1 Lemon, Zest & Juice

1 Rack of Lamb, Frenched

1/2 Log of Goat Cheese

1/2 5oz Portion of Boursin

1/2 Cup Parmesan

1/2 Cup Plain Breadcrumbs

2 Handfuls of Parsley, Roughly Chopped

Dijon Mustard

Kosher Salt TT

Black Pepper TT

Grapeseed Oil & Olive Oil

INSTRUCTIONS

  1. Pull goat cheese and Boursin out of the refrigerator 2 hours before cooking lamb.

  2. Preheat oven to 450 F / 230 C.

  3. BREADING MIXTURE: Mix parsley, lemon zest and juice, breadcrumbs, parmesan, and a drizzle of olive oil. Set aside.

  4. Score rack of lamb on the fatty side. Salt rack of lamb generously.

  5. Get skillet ripping hot but not smoking, then add a generous amount of grapeseed oil. Add the lamb and lightly sear on all sides.

  6. Remove the lamb from the pan and place it on a cutting board. Set the pan to the side, off of the heat - we're going to use it later.

  7. Brush lamb with Dijon mustard. This is important for the breading to adhere to the lamb.

  8. Next, rub the softened cheese all over the lamb. Then dip the cheese-coated lamb rack in the breadcrumb mixture, making sure it's covered well.

  9. Wrap bones in foil to prevent them from burning.

  10. Place lamb rack back in the pan that you seared it in. Place it in the 450 F/ 230 C oven for 18 minutes.

  11. Remove the lamb from the oven and place it on a cutting board. Rest for 10 minutes, then slice and grub with your friends!

summer lapenta