Herb & Mustard Crusted Rack of Lamb
an original recipe by Gord Latta
This is one that will always be a favorite.
- 1 rack of lamb trimmed (frenched)
- 2 cloves of garlic, whole or split in two
- 1/4 cup Panko breadcrumbs
- 1/4 cup reg breadcrumbs
- 1/2 tsp ea.dried herbs (fresh is better) chives, thyme, basil
- 1 Tbsp ea.grainy mustard & dijon mustard
- 1 Tbsp butter
Preheat oven to 400. Mix the breadcrumbs and herbs along with salt and pepper to taste in a wide bowl. In another small bowl mix the mustards and butter. Using an ovenproof saute pan heat a tbsp of oil and sweat the garlic. Remove, turn up heat to med high, lightly salt and pepper the lamb and quickly sear in the pan on all sides. Turn off heat and using tongs hold on to the lamb and quickly rub the mustard/butter mixture all over then dip into the bread crumbs coating well. Place lamb back in pan (or small shallow roaster) and place in oven (20 minutes for med rare) Remove from oven and let stand for 5 minutes before slicing.
This recipe lends itself to adjustments in taste very easily. Hotter mustard or crushed peppercorns in the crumbs, or different herbs. HOWEVER, be sure not to overpower the delicate flavor of the lamb including your side dishes. I served this by starting with a simple bed of fusilli noodles tossed with 3 cheeses, butter, and fresh lemon juice with a little bit of wilted spinach on top, I sliced the lamb and layered the chops overtop of the spinach.