2 Lamb Rib Racks (3 pounds total), trimmed of fat and Frenched
4 tablespoons dijon mustard
2/3 cup packed fresh French bread breadcrumbs
1/3 tablespoon chopped Italian parsley
2 tablespoons minced garlic
2/3 cup grated parmesan cheese
3 tablespoons butter, melted
Heat oven to 425 degrees. Line a baking sheet with foil.
Place lamb racks on a rack over a baking sheet, bone-sides down. Trim any remaining fat from top surface of lamb. Spread mustard over tops and sides of lamb.
Make breadcrumbs by pulsing 4 slices French bread in blender. Chop parsley and mince garlic. Combine breadcrumbs, parsley, garlic, cheese and butter in a small bowl. Press onto tops and sides of lamb.
Bake lamb 25 to 35 minutes, until a meat thermometer inserted in the center of the thickest part reads 135 degrees for Medium-Rare doneness.
Remove lamb from oven and let stand 5 to 10 minutes. Cut lamb between ribs into chops and serve 2 to 3 chops per person.
No Nutritional Information Available
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