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Herb Encrusted Lamb
Yield 4 Servings
INGREDIENTS:
| 1 1/3 cup |
Italian bread crumbs |
| 1 tsp. |
thyme (dry) |
| 1 Tbsp. |
parsley (dry) |
| 2 tsp. |
rosemary (fresh, chopped) |
| 3-4 Tbsp. |
olive oil |
| Pinch |
Kosher salt |
| Pinch |
pepper |
| 1 |
lamb rack |
| 1 Tbsp. |
Dijon mustard (grey poupon) |
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INSTRUCTIONS:
- Mix first seven ingredients together. (bread crumbs, thyme, parsley, rosemary, olive oil, kosher salt & pepper)
- Trim fat cap and silver skin from thawed lamb rack.
- Evenly coat the top and sides of the lamb with Dijon mustard.
- Place herb crust on top of the lamb meat and cover top and sides. (Do not coat bones, as they will burn during cooking).
- Bake lamb on a sheet pan in a 400° oven for about 7 minutes. (Internal temperature should reach 105°.)
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