Herb-crusted New Zealand Rack Of Lamb* Recipe
HOUSE-MADE MINT COULIS, ROASTED SHALLOT DEMI-GLAZE, 10 OUNCES
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Ingredients
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Herb-Crusted Rack of Lamb
Method
Preparation and Cooking
Prepare the Lamb
Preheat the oven to 400°F (200°C). Pat the rack of lamb dry with paper towels. Season with salt and black pepper.
Make the Herb Mixture
In a bowl, combine the chopped rosemary, thyme, parsley, minced garlic, and bread crumbs. Add the Dijon mustard and olive oil, mixing until well combined.
Coat the Lamb
Spread the Dijon mustard evenly over the lamb racks. Press the herb mixture onto the lamb, ensuring it adheres well to the meat.
Roast the Lamb
Place the lamb racks on a baking sheet and roast in the preheated oven for about 25-30 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
Rest and Slice
Remove the lamb from the oven and let it rest for 10 minutes. Slice between the bones to serve.