Ingredients
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1 whole rack of Lamb
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3 tbsp Olive Oil
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2 tbsp crumbled dried Rosemary
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1 tbsp Sea Salt
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Breadcrumb Topping
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¼ cup Olive Oil
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½ cup Dijon Mustard
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2 cups plain Breadcrumbs
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2 tbsp crumbled Rosemary
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1 tbsp Thyme
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1 tbsp Sea Salt
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1 tbsp freshly ground Black Pepper
Directions
One of the first things I learned under Chef Daniel Bonnot at the Louis XVI restaurant in New Orleans was how to do his classic rendition of Rack of Lamb en Croute. In this case the crust wasn’t the usual puff pastry but a savory blend of breadcrumbs, herbs, and Dijon mustard. That was a long time ago, but this dish has an ageless quality that few dishes can boast.
Some chefs like to “French” the lamb racks prior to cooking, which involves trimming all of the fat around the loin and cutting the fat and connective tissue off the rib bones themselves all the way to the eye. I’m lazy and I like to cook the racks the way they come, with the fat and meat that cling naturally to the bones. It gives me something to gnaw on. Trimming may improve the appearance but I’ll take the fat.
Steps
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1
Done
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Preheat the oven 500°F. |
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2
Done
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Rub the rack with the olive oil, rosemary, and salt and bring to room temperature before cooking. Roast the lamb in a roasting pan for 10 minutes, turning frequently to just sear the top and bottom. Remove from the heat and allow the meat to cool. This can be done a day ahead; wrap the rack of lamb well and refrigerate until ready to proceed. |
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3
Done
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For the breadcrumb topping, stir the olive oil and mustard together. In a shallow dish, stir together the breadcrumbs, rosemary, thyme, salt, and pepper. Brush the mustard mixture onto the lamb, then roll the rack in the bread-crumb mixture, patting all over to ensure a complete coating on all sides. |
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4
Done
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Preheat the oven to 400°F. |
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5
Done
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Place the lamb, bone-side down, in a roasting pan and cook in the oven for approximately 15 minutes, until the crust has browned and the internal temperature has reached 125°F. Be sure to place the thermometer in the thickest part of the lamb, away from the bones. Allow the lamb to rest, covered, for 5 to 10 minutes before cutting into individual chops and serving. |
