|Crusted Baby Rack of Lamb|
1 baby rack of lamb (8 baby chops, prepared "hotel style")
4 tbsp Canola oil
1 cup fresh bread crumbs or Panko
4 garlic cloves, minced very fine
1/4 cup finely chopped parsley
1 tsp. fresh or dried thyme
1 tbsp. Dijon mustard
Fresh ground black pepper and sea salt to taste
1 tbsp. Balsamic vinegar
2 tbsp. Sherry or Port
Heat oven to 475F.
In a medium bowl, combine well the bread crumbs with 2 tbsp. canola oil, parsley, thyme and salt and pepper to taste. Spread the mixture on to a sheet of parchment paper and set aside.
In a heavy skillet, heat the remaining canola oil until very hot. Add the rack of lamb and sear on both sides until browned. Remove from heat, and spread the mustard evenly on both sides of the chops - avoiding the bones.
Lay the rack on the bread crumb mixture and using the palms of your hands, coat the chops with crumbs, pressing firmly down so it sticks well. Lay the chops in a roasting pan, wrap the boney ends in foil so they don't burn, and cook on the top oven rack for approximately 25 minutes or until the crumbs are nicely browned. (This will produce a medium-rare roast). If you prefer them more well done, cover the whole roast with foil and roast for another 5-10 minutes. Meanwhile, deglaze the skillet with balsamic vinegar and Sherry or Port and adjust seasoning to taste.
Cut the roast in half and serve over the Sherry/Port sauce with your favorite vegetables.
(Shown here served with crispy brussels sprouts and bacon; oven roasted baby potatoes).