Monday, April 2, 2012
Dijon Rack of Lamb
2 (8-rib) lamb rib roasts (2 to 2 1/2 lbs each), trimmed
1 teaspoon salt
3 teaspoons pepper
3 tablespoons olive oil
3 tablespoons Dijon mustard
1 cup fresh herb focaccia breadcrumbs*
Directions: Preheat Oven to 425°
Rub lamb evenly with salt and pepper. Cook lamb in hot oil in a large skillet over high heat 3 minutes on each side or until browned. Place lamb, fat side up, on a rack in broiling pan.
Bake at 425° for 20 minutes or until a meat thermometer inserted into the thickest portion registers 145°. Remove lamb from oven; leaving oven on. Cover lamb loosely with aluminum foil, and let stand 10 minutes or until meat thermometer registers 150°. Brush lamb with mustard; cover with breadcrumbs. Return lamb to oven, and bake 4 to 5 minutes or until golden. Cut into chops, and serve.
*NOTE: 1 cup fresh French breadcrumbs may be substituted. Focaccia is a flat Italian bread that can be found in the bakery section of grocery stores.