Recipe of the Week


Prep Time: 1 Hour
Yields: 2 Servings

I first discovered this recipe for lamb rack while cooking at the Meridian Hotel in London. This is a city that “knows” lamb. Coating it with Dijon mustard and flavored breadcrumbs prior to roasting is the key to its rich flavor.

1 (8-rib) rack of lamb, frenched
½ cup minced shallots
1½ tbsps chopped fresh thyme leaves
1½ tbsps olive oil
½ cup seasoned Italian bread crumbs
salt and black pepper to taste
granulated garlic to taste
¼ cup Dijon mustard

Preheat oven to 400°F. In a small skillet, heat olive oil over medium-high heat until hot but not smoking. Sauté shallots 3–5 minutes or until golden brown. Add thyme and stir until well combined. Remove skillet from heat and stir in bread crumbs. Season to taste with salt, black pepper and granulated garlic. Set aside. Season lamb rack to taste using salt, pepper and granulated garlic. Arrange lamb rack, ribs side down, in a small roasting pan. Using a pastry brush, brush Dijon mustard on meat side and pat on bread crumb mixture evenly. Roast lamb on middle rack of oven until a meat thermometer registers 135°F for medium-rare, 25–30 minutes. Carefully transfer lamb to a cutting board and cover loosely with a tent of foil. Allow to rest 7–10 minutes. Slice lamb rack into chops and serve immediately.











































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