Ingredients
½cupfresh bread crumbs
¼cupfresh flat-leaf parsley
1½tspfresh mint
1½tspfresh tarragon
1garlic clove
1tbspextra-virgin olive oil
coarse salt and freshly ground black pepper
2lamb racks,(7 to 8 ribs per rack)
2tbspcanola oil
2tbspDijon mustard
Preparation
In a medium bowl, combine the bread crumbs, parsley, mint, tarragon, and garlic. Drizzle with the olive oil and toss to moisten the crumbs. Season with salt and pepper.
Position the oven rack in the center of the oven and preheat to 400 degrees F. Season the racks of lamb with salt and pepper.
In a 12-inch ovenproof sauté pan, heat the canola oil over high heat until very hot but not smoking. Add the lamb, meaty side down, and sear for 3 to 4 minutes until nicely browned.
Transfer the skillet to the oven and roast for 7 minutes. Turn the lamb and continue cooking for another 8 minutes, until a meat thermometer inserted in the center reads 120 to 125 degrees F. Remove the lamb. This timing will give rare meat.
For medium-rare meat, add about 3 minutes to the total cooking time, then add about 8 minutes for medium meat. Position a broiler rack about 6 inches from the source of heat and preheat.
Spread the mustard on the top of the rack of lamb. Cover with the herbed bread crumbs, pressing to make sure they adhere.
Broil for about 2 to 3 minutes until the crust is golden brown.
Serve and enjoy!
