Dijon Rack of Lamb
This gorgeous lamb rib roast is seasoned only with salt, pepper, olive oil, and Dijon mustard. Store-bought focaccia breadcrumbs lend it a crispy coating.
Yield: Makes 8 servings
- 2 (8-rib) lamb rib roasts (2 to 2 1/2 pounds each), trimmed
- 1 teaspoon salt
- 3 teaspoons pepper
- 3 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 1 cup fresh herb focaccia breadcrumbs*
- Rub lamb evenly with salt and pepper.
- Cook lamb in hot oil in a large skillet over high heat 3 minutes on each side or until browned. Place lamb, fat side up, on a rack in broiling pan.
- Bake at 425° for 20 minutes or until a meat thermometer inserted into the thickest portion registers 145°.
- Remove lamb from oven; leaving oven on. Cover lamb loosely with aluminum foil, and let stand 10 minutes or until meat thermometer registers 150°.
- Brush lamb with mustard; cover with breadcrumbs. Return lamb to oven, and bake 4 to 5 minutes or until golden. Cut into chops, and serve.
- *1 cup fresh French breadcrumbs may be substituted. Focaccia is a flat Italian bread that can be found in the bakery section of grocery stores.
- Note: When Jacques prepares this dish, he prefers to cook the lamb until a meat thermometer inserted into the thickest portion registers 135°.
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