Herb and Dijon Crusted Lamb Rack
This twist on a timeless classic is bound to impress and delight everyone at the table. Tangy dijon and lots of fresh herbs make the perfect crust for these amazing all natural lamb racks.
1 Lamb Rack
3 tablespoons extra-virgin olive oil
- 2 medium cloves garlic, chopped
- 1/2 cup chopped green onion (white and light-green parts only; from about 8 green onions)
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoon chopped fresh rosemary
- 1/2 cup panko bread crumb
1 tablespoon dijon mustard
2 teaspoon Alberta Artisan Honey
- Kosher salt and freshly ground black pepper
Position a rack in the centre of the oven and heat the oven to 375°F. Arrange a flat roasting rack over a heavy-duty rimmed baking sheet.
Heat 2 tbs. of the oil in a 10-inch skillet over medium-high heat. Add the garlic and rosemary and cook, stirring until fragrant but not browned, for about 20 seconds. Add the scallions, season with salt and pepper, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add the mint and parsley and cook, stirring, for another few seconds. Remove from the heat and transfer to a medium bowl.
Pat the lamb loins dry and season with salt and pepper. Heat the remaining 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering hot. Cook the lamb, turning once, until two sides are nicely browned, about 2 minutes per side. Transfer the lamb loin to the roasting rack on the baking sheet and let it cool for a couple of minutes.
Stir the panko, mustard, and honey into the scallion mixture and season to taste with salt and pepper. Gently press the crust on so that it covers the top and comes partway down the sides. Roast the lamb until an instant-read thermometer inserted in the thickest part of a loin registers 125°F to 130°F for medium rare, 15 to 20 minutes, or 130°F to 135°F for medium, 20 to 25 minutes. Transfer the lamb to a cutting board and let it rest for 10 minutes. Slice the lamb 1/2 inch thick and serve; make sure to scoop up any crust that falls off the lamb and scatter it over each serving.