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.

Chef Jacques Haeringer
Recipe by Southern Living November 2002

Gallery

Recipe Summary

Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rub lamb evenly with salt and pepper.

    Advertisement
  • 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°.

Source

L'Auberge Chez François, Great Falls, Virginia

Advertisement
Advertisement