Ingredients
8
8 servings
- •2 ½ lb rack of lamb, Frenched
- •salt, to taste
- •pepper, to taste
- •5 tablespoons olive oil, divided
- •8 cloves garlic, peeled and smashed
- •¾ cup bread crumbs
- •¼ cup fresh flat-leaf parsley
- •1 ½ tablespoons fresh rosemary
- •½ cup grated parmesan cheese
- •1 ½ tablespoons whole grain dijon mustard
Instructions
- Preheat oven to 400°F (200°C).
- Season lamb generously with salt and pepper.
- Heat a cast iron over medium high heat.
- To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
- Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
- Brush the top and sides of the lamb with mustard.
- Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
- Allow to rest before slicing.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 512
- Carbohydrate: 13g
- Fat: 34g
- Fiber: 0g
- Protein: 35g
- Sugar: 1g
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