Ingredients
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2 small racks Lambor 1 large, 1.5 lb total
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1 cup Breadcrumbs
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1/2 cup Grated Parmesan/Romano cheese
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3 tablespoons Honey Mustard
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4 cloves Garlic
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1 teaspoon Smoked Paprika
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1/2 teaspoon crushed Red Pepper
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1/2 cup Fresh Parsley
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1 string Rosemary
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to taste Thyme
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to taste Salt
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to taste Pepper
My Two Cents
Directions
1
Done
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1. Cut excessive fat from your lamb and season well with salt and pepper. 2. Crush garlic cloves and add to preheated oil with some red pepper flakes. Let it season our oil, so cook on medium heat for about 1 minute. 3. Add your lamb to the pan, pay most attention and time to sear its front part with the most fat on it, slowly render it on medium heat for 5 minutes. Sear the rest of the sides until light brown. Total searing time should stay between 5 to 7 minutes. 4. Take the lamb out of the pan and let it cool off while we are working on the herb crust. |
2
Done
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5. To prepare our herb crust simply mix bread crumbs, cheese, parsley, rosemary, and thyme in a blender of a food processor until fine even texture. Add half a teaspoon of smoked paprika and mix once again. 6. Lay our herb mix on a small baking tray or shallow dish to make the crusting process easy. |
3
Done
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7. Brush each rack of lamb with honey mustard. I used premade one, but you also can combine regular mustard with honey in 3 to 1 proportion. 8. Lay lamb with the front side down into the crust. Sprinkle herb mixture over the top of the rack as well covering all of it. Seal each side and bottom with herb crust as well. 9. Place crusted lamb on a baking sheet and send to the middle rack of the oven for 20 minutes at 400F (200C). |
4
Done
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While the lamb is in the oven work on your sides to go with it. I find that this recipe pairs well with potatoes, asparagus, vegetable medley, or salad. Take a rack of lamb out of the oven and let it rest for at least 5 minutes. Letting it cool off will allow all the juices to stay in the meat when you slice it. Serve warm and slice in front of your guests as it is a culinary show of its own! Smile as you do it because you just mastered one of the hardest (or most impressive) recipes from Hell`s Kitchen Show! |
5
Done
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ENJOY! |