E&L's Lamb Rack

Fresh quality ingredients + a pinch of love will always result in a tasty dish.

This is a very special dish that hits home. A recipe created for one of our wedding anniversaries that I made for my wife. All it takes is quality meat, love and time to follow the recipe. If you can do that, this will have an amazing finish. Last time I made this for my wife, I made it with a squash creamy rissoto along with a Di Giovanna - Vurria Nero d’Avola DOC Sicilia glass of wine.

Note: Easy to follow links have been to added to certain ingredients not commonly found. Also links to the wines and evo have been added as the wine(s) mentioned are actually paired by a winery in Sicily and not found in the states. For quality ingredients that you can have delivered right to your front door, go to Amazon Fresh - follow this link or Amazon Whole Foods Market .

Di Giovanna Vurria Nero d'Ávol

Serves: 2

Prep Time: 5 min

Cook Time: 10 min

Ingredients:

1 rack of Lamb

2 tbsp. Dijon mustard

2 tbsp. olive oil

1 tsp. coriander

1 sprig of fresh parsley

1 sprig of fresh rosemary

1 sprig of fresh thyme

3 leaves of fresh mint finely chopped

1/2 cup of grated parmesan Reggiano

1/3 cup of breadcrumbs

Cooking Steps

Preheat the oven to 400°F.

Place lamb on cutting board fat side up and lightly score the fat layer with a sharp knife. Season the lamb with salt and pepper making sure it’s coated.

On an oven-safe pan, heat up some olive oil. Place the lamb and the parsley, rosemary and thyme sprigs over the the lamb along with the butter. As it sizzles, start searing the lamb and baste it, by spooning the rendered oil and butter over the the lamb on each side long enough to brown.

Once it is browned on both sides, place pan with lamb into the oven and bake for 7-8 minutes. Meanwhile start mixing together in a bowl the crust that will go on the lamb.

For the crust mix:

Place all of the remaining ingredients (except for the Dijon Mustard) and rendered sprigs from the pan for the crust except the mustard into a mixer and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.

Pour the mixture into the bowl where you had the ingredients and set aside.

To finish the Lamb:

Carefully remove the lamb from the oven and brush generously with Dijon mustard. Spoon and press the crust mixture coating evenly over the lamb into it completely. Make sure to let it rest for about 5 minutes.

Place it back into the oven for 3-4 minutes when you’re ready to serve. Serve and enjoy.