Marinated in olive oil, rosemary and thyme, cooked with Dijon mustard, brown sugar and Panko bread crumbs
Jeff Greenough
Rack of Lamb
RACK OF LAMB RECIPE:
Craig Rogers
1 8-rib rack of lamb
1 tablespoon olive oil
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme
kosher salt to taste
1/3 cup Dijon mustard
1/3 cup brown sugar
Panko bread crumbs
French the rack to expose the rib bones by removing the meat, fat and membranes that connect the individual rib bones. If you have never done this, find a friendly and neighborly shepherd to show you how or ask your butcher to do it for you.
Drizzle olive oil on the eye of the rack and coat liberally with the rosemary and thyme. Let marinate overnight, or for at least a couple of hours.
Preheat the oven to 400 degrees. Heat a cast iron skillet with a bit of olive oil. Season the rack with sea salt and fresh ground pepper, and brown the rack in the hot skillet.
Mix the Dijon mustard and brown sugar and then spread the mixture over the rib rack. Then coat the rack with Panko bread crumbs.
Place the rib rack back into the preheated oven for approximately 20 minutes.
Slice the rack between the ribs for tasty lollipops with long sexy bones. Eat with your hands.
Serves 8
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