Summary
| Yield | |
|---|---|
| Prep Time | 1 hours |
| Recipe Types | Lunch & Dinner |
Description
Served with garlic smashed potatoes or grits and roasted asparagus, it's a perfect match for Merlot.
Ingredients
- 1 1⁄2 lb Rack of lamb
- 1⁄2 c Fresh Basil
- 1⁄2 c Grated pecorino romano cheese
- 1⁄2 c Plain bread crumbs
- 2 T Finely chopped rosemary
- 1 clv Garlic
- 1 1⁄2 T Dijon mustard
- 2 1⁄2 T Olive oil
Instructions
Preheat oven to 425 F. Mince garlic in a food processor. Add the basil, cheese, breadcrumbs, rosemary and mustard. Process until finely chopped. Drizzle in the olive oil.
Place rack of lamb bone side down in roasting pan and season with salt and pepper. Press breadcrumb mix onto the lamb, coating all the meat. Roast about 35 minutes or until temperature reaches 135F for medium-rare. Transfer to a cutting board and let sit for 15 minutes. Cut between the bones into individual or double chops and plate.