Gordon Ramsay is my culinary idol. I not only love watching on TV, I’ve never been disappointed with any of his recipe ideas. When my husband came home with a large Rack of Lamb, I remembered a recipe of Gordon’s where he smothered the Lamb in mustard and dredged it in a breadcrumb, parsley and parmesan mixture.
Lamb is baby sheep that is under two years old and a lot of Lamb comes from Australia and New Zealand. Anything over 2 years old is considered Mutton. Mutton chops are incredibly tasty as well, they have a more mature flavor and are a bit tougher and take longer to cook. Many people don’t eat Lamb for ethical reasons so Mutton chops are a great idea too.
This Herbed Rack of Lamb makes a great spring meal. Carve it at the table for maximum drama and serve with a salad or veggies. Delicious!
- Rack of Lamb – 2 lbs
- 8 tsps Dijon Mustard
- 2 cups fresh breadcrumbs
- 1 cup fresh Parsley
- ½ cup grated Parmesan
- 2-3 tbsps Olive Oil
- Cut the rack in half, and score the fat with a sharp knife
- Generously sprinkle with salt & pepper
- Add this to a heated and oiled pan and render the fat on both sides
- Transfer to a roasting pan and add this to a preheated oven for 7-8 minutes
- Remove and brush with Djion mustard
- Make a herbed breadcumb mixture by processing fresh breadcrumbs with parsley, cheese and salt to taste
- Add Olive oil to bring everything together
- Dredge the racks in the breadcrumbs and return to the oven 15 – 20 mins for med - well, but if you like your lamb pink, just cook it for about 10 – 15 mins
- Allow this to rest for 5 – 7 mins before slicing them to serve