Crusted Rack of Lamb
60 Minutes | Serves 2
1 Frenched Lamb Rack
2 Tbsp Dijon Mustard
2 Tbsp Extra Virgin Olive Oil
Kosher Salt and Black Pepper to Season Lamb
Crust
¼ cup Panko Breadcrumbs
2 Tbsp Shelled Salted Pistachios
1 Tbsp Grated Parmesan Cheese
10 Large Fresh Basil Leaves
8-10 Fresh Mint Leaves
½ tsp Garlic Powder
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Remove the lamb from the refrigerator 30 minutes prior to cooking.
Preheat the oven to 400 degrees.
Pat both sides of the lamb dry with a paper towel. Remove any excess fat and silver skin. Sprinkle kosher salt and black pepper on all sides.
In a food processor, combine the breadcrumbs, pistachios, Parmesan cheese, basil, mint, garlic powder, salt and pepper. Blend until all ingredients are incorporated and ground down to a similar size to breadcrumbs. Pour crust on a plate or sheet pan and set aside.
Place a large cast iron skillet or sauté pan on medium-high heat. When heated, add the extra virgin olive oil. Sear the lamb for a few minutes on all sides.
Remove from the pan, and while the lamb is warm, brush Dijon mustard on all sides. Roll the lamb into the crust on all sides. Gently press the lamb into the crust to maximize adherence.
Place the crusted lamb in an oven-safe baking pan and bake until the lamb is 130 degrees for medium rare. Rest for 5-10 minutes.
1 Frenched Lamb Rack
2 Tbsp Dijon Mustard
2 Tbsp Extra Virgin Olive Oil
Kosher Salt and Black Pepper to Season Lamb
Crust
¼ cup Panko Breadcrumbs
2 Tbsp Shelled Salted Pistachios
1 Tbsp Grated Parmesan Cheese
10 Large Fresh Basil Leaves
8-10 Fresh Mint Leaves
½ tsp Garlic Powder
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Remove the lamb from the refrigerator 30 minutes prior to cooking.
Preheat the oven to 400 degrees.
Pat both sides of the lamb dry with a paper towel. Remove any excess fat and silver skin. Sprinkle kosher salt and black pepper on all sides.
In a food processor, combine the breadcrumbs, pistachios, Parmesan cheese, basil, mint, garlic powder, salt and pepper. Blend until all ingredients are incorporated and ground down to a similar size to breadcrumbs. Pour crust on a plate or sheet pan and set aside.
Place a large cast iron skillet or sauté pan on medium-high heat. When heated, add the extra virgin olive oil. Sear the lamb for a few minutes on all sides.
Remove from the pan, and while the lamb is warm, brush Dijon mustard on all sides. Roll the lamb into the crust on all sides. Gently press the lamb into the crust to maximize adherence.
Place the crusted lamb in an oven-safe baking pan and bake until the lamb is 130 degrees for medium rare. Rest for 5-10 minutes.
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