|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Herb Crusted Rack of Lamb
|
|
|
|
Submitted by:
Jimmy |
|
|
A rack of lamb is a nice presentation piece. This recipe is perfect for 2. |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 1/8 cup(s) , Fresh Parsley
- 1/8 cup(s) , Fresh Oregano
- 1/8 cup(s) , Fresh Rosemary
- 1/8 cup(s) , Fresh Thyme
- 1/8 cup(s) , Fresh Breadcrumbs
- 1 1/2 tablespoon(s) , Garlic Minced
- 1/4 cup(s) , Olive Oil
- 1 tablespoon(s) , Dijon Mustard
- 0 to taste , Salt and Pepper
- 1 medium , Rack of Lamb
|
|
| Instructions: |
In the bowl of a food processor, combine all ingredients, except mustard and 2 tablespoons of olive oil, and process until well mixed, but still slightly crumbly, don't turn it to mush. Set aside.
In a large skillet, heat remaining 2 tablespoons of olive oil until just below smoking. Season lamb rack with salt and pepper and quickly brown by cooking for about 3-4 minutes per side. Remove lamb from skillet and place in an oiled roasting pan. Carefully brush mustard over the section just over the top, underside and sides of chops, leaving bones exposed. Gently pat the herb/breadcrumb mixture over the mustard. Cook for 10-12 minutes or until the meat reaches an internal temperature of about 130° F. Allow to rest 10 minutes before carving. To serve lamb chops, slice between bones. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|