Switch it up and try a rack of lamb. You will not be disappointed with this incredible succulent, tender and juicy cut of meat. It is elegant and impressive and makes a perfect treat for that special occasion!
1 French rack of lamb Fontaine Family
Salt and pepper
15 ml (1 Tbsp.) extra virgin olive oil
15 ml (1 Tbsp.) butter
250 ml (1 cup) Italian style breadcrumbs
Grated zest of 1 lemon
2 garlic cloves, finely chopped
15 ml (1 Tbsp.) fresh mint, minced
15 ml (1 Tbsp.) fresh parsley, minced
5 ml (1 tsp.) rosemary
60 ml (¼ cup) extra virgin olive oil, as needed for breadcrumb mixture
60 ml (¼ cup) Dijon mustard
Preheat the oven to 375 ⁰F (180 °C).
Season both sides of the rack with salt and pepper.
Heat vegetable oil and butter in a large skillet over high heat, then sear the lamb until browned on all sides. Remove the lamb from the pan and set aside in a baking dish.
Combine breadcrumbs, lemon zest, garlic, mint, parsley, rosemary, salt, and pepper in a bowl. Drizzle olive oil over the breadcrumb mixture, and mix until breadcrumbs are thoroughly coated.
Spread the Dijon mustard over the browned rack of lamb that was set aside, take the breadcrumb mixture and press it onto the rack of lamb until it sticks and forms a crust.
Bake for about 45-50 minutes or until desired cooking. Remove from the oven. Cover with aluminum foil and let rest a few minutes before slicing.
Carefully cut into double chops, or single chops.
Serve with herb roasted baby potatoes and grilled asparagus
Tips and Tricks
You can use panko breadcrumbs instead of Italian style breadcrumbs