Herb and Cheese Crusted Lamb

HERB AND CHEESE CRUSTED LAMB

Serves: 3-4

approx prep time: 20min

approx cook time: 20min

INGREDIENTS: 

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

salt

pepper

HOW TO MAKE IT:

- 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