French Rack of Spring Lamb
Probably one of the fanciest entrees you could serve, French rack of lamb is as delicious as it is elegant.
Ingredients
- French Rack of Lamb (½ rack per person as a main entrée and 2 chops for an appetizer course)
- ¼ cup Dijon Mustard
- 2 cloves Minced Garlic
- 1 Finely Grated Onion
- Zest & Juice of Two Lemons
- ½ tbsp Mint (dried is fine here)
- 1 tbsp Salt
- 1 tbsp Crushed Black Pepper
- ½ tbsp Sugar
- Panko Breadcrumbs (2-3 tbsp per rack)
Instructions
- Clean and trim Rack of Lamb.
- In a bowl place Dijon Mustard, Garlic, Onion, Lemon Zest and Lemon Juice, Mint, Salt, Black Pepper and Sugar. Blend well to mix then rub over lamb meat only avoiding the bones (keep the bones as clean as possible).
- Refrigerate rubbed racks for at least 1-2 hours or overnight if you have the time.
- Prior to cooking remove racks from refrigerator and lightly coat with Panko Breadcrumbs.
- Let meat rest at room temperature for 15 minutes then place in 400℉ for 20 minutes or until rack is browned. Remove and let rest for 5 minutes lightly covered with foil before serving.
