Herb-Crusted Rack of Lamb

Don't be intimidated by a 'fancy' cut. This rack of lamb is easy, delicious and will be a great addition to any holiday meal.

Ingredients

• 1 Ledingham Livestock rack of lamb (about 8 ribs)

• 2 tbsp Dijon mustard

• 1 tbsp olive oil

• 1 cup breadcrumbs (panko recommended)

• 2 cloves garlic, minced

• 2 tbsp fresh parsley, finely chopped

• 1 tbsp fresh rosemary, finely chopped

• Salt and black pepper, to taste

Instructions

1. Prep the rack of lamb

   • Preheat the oven to 450°F (230°C).

   • Season the rack of lamb with salt and pepper. Brush it all over with Dijon mustard.

2. Prepare the crust

   • In a bowl, combine breadcrumbs, garlic, parsley, rosemary, olive oil, salt, and pepper. Press this mixture evenly onto the mustard-coated rack of lamb.

3. Roast the lamb

   • Place the lamb in a roasting pan and roast for 20-25 minutes for medium-rare (internal temp of 130-135°F).

   • Let it rest for 10 minutes before slicing into chops.