Rack of Lamb with Crumb Crust
Frenched lamb rack seared, then crusted with a fresh herb-and-breadcrumb mixture for a delightful crunch.
- Prep
- 10 min
- Cook
- 15 min
A New Zealand spring frenched lamb rack is seared, painted with Dijon, then crusted with a fresh herb-and-breadcrumb mixture. The result is tender lamb with a bright, crunchy top.
Method
Directions
-
1
Combine parsley, thyme, garlic, olive oil and breadcrumbs, and season lamb on both sides with salt and pepper.
-
2
Sear the meat side of the rack over high heat until it is brown.
-
3
Remove from fire and paint the meat side with mustard and press on breadcrumb mixture.
-
4
Return to grill and place rack bone side down. If using a gas grill, reduce heat to medium. If using charcoal, place rack in cooler part of the grill.
-
5
Grill 10 to 15 minutes. Just before serving, turn rack so breadcrumbs brown.
-
6
Serve with garlic basil mashed potatoes. Quick tip: stir in pesto from the refrigerated section. Pair with cranberry-glazed baby carrots — sauté baby carrots and toss with cran-raspberry glaze.
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