I always cook for my neighbors on New Year’s Eve, and this is what we’re having this year. I’ll post recipes for the rest of the meal later today!
Yield Serves 4
2 full racks of lamb (about 2 1/2 pounds), frenched
4 teaspoons olive oil
Coarse salt and freshly ground pepper
1 cup fine fresh breadcrumbs
3 teaspoons finely chopped fresh rosemary
3 teaspoons finely chopped garlic
2 tablespoons coarsely chopped flat-leaf parsley
4 tablespoons Dijon mustard
1 tablespoon honey
Preheat oven to 450 degrees with oven rack in center. Heat a large cast-iron skillet over medium-high heat until very hot. Rub lamb with oil, and season with salt and pepper. Place in skillet, and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet. Let stand until cool, about 30 minutes.
In a small bowl, combine breadcrumbs, rosemary, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper.
In another bowl, combine honey and Dijon Mustard. Brush lamb with honey/mustard mixture, making sure the entire surface is covered.
Pat seasoned breadcrumbs over racks (reserve any remaining breadcrumbs for another use), covering Dijon in an even layer. Return to baking sheet, and roast until a thermometer inserted in the thickest part of the meat registers 130 degrees, 20 to 25 minutes. Let stand 5 minutes before carving into individual chops.
- Holidays With Honey – Honey, Garlic and Rosemary Petite Lamb Chops (romancingthebee.com)
- Holidays With Honey – Sausage And Cheese Bread (romancingthebee.com)
- Whole Grain Mustard Encrusted Tenderloin Roast. (stevesacooking.com)
- Roasted Rack Of Lamb (putneyfarm.com)