towel logo

Warm Towels

Nanny's Rack of Lamb

by Ruth McCarthy

Ingredients

1 tbsps fresh mint, finely chopped
1.5 tsps rosemary, minced
0.5 tsps salt
0.25 tsps black pepper
3.5 tbsps olive oil
2 racks of lamb (8-9 ribs each, french cut, room temperature
2 tbsps dijon mustard

Preparation

Step 1

Put oven rack in middle position and preheat to 400 fahrenheit.

Step 2

Stir together breadcrumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2.5 tbsps oil and toss until combined well.

Step 3

Season lamb with salt and pepper. Heat remaining tbsps oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13 by 9 by 2-inch roasting pan, arranging fatty sides up.

Step 4

Spread fatty sides of each rack with mustard. Divide bread crumb mixture and pat each portion over mustard coating on each rack, gently pressing to adhere.

Step 5

Roast lamb until thermometer inserted diagonally 2 inhes into center (do not touch bone) registers 130 fahrenheit (for medium-rare), 20 to 25 minutes, and then transfer to a cutting board.

Step 6

Let stand 10 minutes, then cut into chops.