Rack of Lamb with garlic breadcrumb crust
Rack of Lamb
How to make a rack of lamb with garlic breadcrumb crust. We're going to crust the lamb and then pop it in the oven for 15 minutes. It's a perfect medium rare, serving it with spaghetti squash, au jus with horseradish and mint oil.
Ingredients
- 1 whole Rack of Lamb
- 1 whole Garlic Bulb separated into cloves
- 2 cups Bread Crumbs
- 1/4 cup Olive Oil
- 1/4 cup Dijon Mustard
- Horseradish Grated
- 1/4 cup Carrots Chopped
- 1/4 cup Celery Chopped
- 1/2 cup Onion Chopped
- 1 tbsp Herbs de Provence
- 3 tbsp Grape seed Oil
- 1 to taste Salt
- 1 to taste Pepper
- 1 to taste Garlic Powder
- 1 bunch Parsley
Instructions
- Clean the rack of lamb by trimming the fat around the bones. Be sure to scrape the bones as clean as possible then wrap in foil and season the meat on all sides with salt, pepper and garlic salt.
- In a pan over high heat, add the grape seed oil (due to it's high smoke point it's ideal for high heat searing) and sear the rack of lamb on all sides until golden brown and remove and let cool.
- In a food processor, combine parsley, garlic cloves, bread crumbs, olive oil, salt and pepper and coarsely chop.
- Use a brush to coat the seared lamb with dijon mustard. Once coated fully, dip in the bread crumb mixture to fully coat the lamb. Place the coated lamb on a sheet pan and wire rack and place in a 350 degree oven
- Cook lamb in the over until internal temperature is 135-140 degrees (for medium rare) then remove and let rest for 10 minutes before serving
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