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Preparation time
15 minutes
Total time:
40 minutes
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Ingredients
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250 mL (1 cup) breadcrumbs
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2 garlic cloves, minced
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30 mL (2 tbsp.) fresh rosemary, chopped
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30 mL (2 tbsp.) fresh thyme, chopped
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30-45 mL (2-3 tbsp.) olive oil
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2 racks of lamb, about 675 g (1½ lb.) each, frenched
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To taste, salt and freshly ground black pepper
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45 mL (3 tbsp.) grapeseed oil
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60 mL (¼ cup) Dijon mustard
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Directions
- Preheat oven to 220°C (425°F).
- Combine bread crumbs, garlic, rosemary, thyme, and olive oil. Set aside.
- Season lamb with salt and pepper.
- Heat grapeseed oil in a large skillet over medium-high heat. Sear racks of lamb until golden brown on both sides, about 4 or 5 minutes per side.
- Remove lamb from skillet and set aside to cool. Rub the fat part of pieces of meat with Dijon mustard and then coat with breadcrumb mixture.
- Transfer lamb to roasting pan and roast in oven until internal temperature reaches 63°C (145°F) for medium-rare doneness, about 15 minutes (depending on meat's thickness).
- Remove from oven and cover with aluminum foil. Set aside 5 to 10 minutes before carving.
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