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Rack of Lamb with Herb Crust

Submitted by: Mary on 03/30/2003
3028 views
2.80 avg rating
340 votes
 
 
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Ingredients

1/8 C Fresh parsley

1/8 C Fresh oregano

1/8 C Fresh rosemary

1/8 C Fresh thyme

1/2 C Crushed pork rinds


1 1/2 T Garlic, minced

1/4 C + 2 T Extra virgin olive oil

1 T Dijon mustard

Salt and pepper to taste

1 Rack of lamb (about 2 - 2 1/2 lbs)

Directions

Pre-heat oven to 450 F



In the bowl of a food processor, combine all ingredients, except lamb, mustard and 2 T of olive oil.



Process until well mixed, but still slightly crumbly. In other words, don't turn it to mush. Set aside.



In a large skillet, heat remaining 2 T of olive oil until just below smoking. Season lamb rack with salt and pepper and quickly brown by cooking for about 3 - 4 minutes per side.



Remove lamb from skillet and place in an oiled roating pan.



Carefully brush mustard over the section just over the top, underside, and sides of chops, leaving bones exposed.



Gently pat the herb/pork rind mixture over the mustard.



Cook for 10 - 12 minutes or until the meat reaches an internal temperature of about 130 F.



Allow to rest 10 minutes before carving.

Servings

2

Calories

3

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

To serve lamb chops, slice between bones.
 
 
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