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Thursday, December 9, 2010

Herb and Cheese Crusted Lamb

Serves: 3-4
approx prep time: 20min
approx cook time: 20min

1 Rack of lamb (thawed and Frenched and at room temperature)
2 slices of bread
1/4 cup finely chopped Parsley
1 tbsp finely chopped Rosemary
2 cloves Garlic, finely chopped
4 tbsp Grainy Dijon Mustard
1/4 cup Parmesan Cheese, finely grated
2 tbsp Butter, melted

- Pre heat the oven to 425 F
- Toast the slices of bread, then chop into small pieces (small cubes, but not quite crumbs).
- Mix bread crumbs, chopped parsley, rosemary, garlic and grated Parmesan cheese together in a large enough bowl to fit the rack of lamb.
- In a separate, small bowl or glass, mix melted butter and mustard.
- Heat a cooling pan of your choice over medium-high heat.
- Season the rack of lamb on all sides generously with salt and pepper.
- Sear each side of the rack in the pan (add a small amount of oil if the pan is not non-stick.) for approx 4 min per side.
- Brush all sides of the lamb with the butter/mustard mix.
- Roll lamb in the breadcrumb/herb/cheese mix. You may need to pat it on top to get it to stick if you're breadcrumbs are too large.
- Bake for 12-15 minutes (for a medium-rare to medium doneness.  See comments for meat temperatures). If you prefer your lamb more well done, cover the rack with foil after 10min to prevent the breadcrumbs from burning.
- Cover with foil and let rest for 3-5min before slicing and serving.

COMMENTS: Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F

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