Dijon and Herb-Crusted Rack

Ingredients

• 1 frenched Finnsheep rack of lamb
• 2 tbsp Dijon mustard
• ½ cup fresh breadcrumbs
• 2 tbsp chopped parsley and rosemary
• 1 garlic clove, grated
• 1 tbsp ghee, salt and pepper

Method

1. 1

   Season the rack with salt and pepper and sear the fat side in a hot oven-safe skillet for 3–4 minutes until golden.

2. 2

   Brush the meaty side with Dijon. Mix breadcrumbs, herbs, garlic, and ghee, and press onto the mustard.

3. 3

   Roast at 400°F for 18–22 minutes, until the center reads 125–130°F.

4. 4

   Rest 10 minutes under foil, then carve into chops. The crust keeps the eye of the meat incredibly juicy.