For this tasty spring recipe we use Wagshal’s Rack of Lamb… on special at the Market this month!!! Simply delicious and fun to make, you’ll sit down to eat in less than an hour with this one. So easy… so good!!!
Wagshal’s “Frenched” lamb rib racks
Maldon sea salt flakes
Freshly ground peppercorns
2 Tablespoons Grey Poupon mustard
1 cup coarse, fresh breadcrumbs, preferably from hearty white bread with crusts removed
2 teaspoons fresh rosemary, chopped finely
1 Tablespoon fresh Italian flat leaf parsley, chopped finely
4 cloves garlic, chopped finely
Preheat oven to 400 degrees.
Remove lamb from refrigerator about 15 minutes or so before roasting.
In a medium-size mixing bowl… combine the rosemary, garlic, parsley and breadcrumbs. Season mixture with flake sea salt and freshly ground peppercorns. Set aside.
Rub rib racks on both sides with sea salt and freshly ground peppercorns. Then smear the fat side of each rack with 1Tablespoon of mustard.
Spread breadcrumb mixture over each rack and press into mustard to adhere.
Interlock the lamb racks with bones pointing upwards on the pan.
Roast 25-30 minutes depending on the size of the lamb racks or until a meat thermometer inserted into the thickest part of the meat reaches 125°F for rare or 135°F for medium rare.
Remove from oven, cover with foil and let rest for 10 minutes or so.
Cut lamb chops by slicing between the bones. Serve immediately.