CRUSTED RACK OF LAMB

Note:  Ask your butcher to 'French' the racks for you.

2 (8 rib) lamb roasts, butcher frenched
1 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp olive or canola oil
1/2 cup fresh whole-grain or low carb breadcrumbs
1/4 cup minced fresh flat-leaf parsley
1 tbsp minced fresh rosemary
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 large garlic cloves, minced
2 tbsp olive oil mayonnaise
2 tbsp Dijon mustard
Fresh rosemary for garnish, if desired

Pat the lamb dry using paper towels and season with the first listed salt and pepper.  Heat the oil in a large nonstick skillet over high heat.  Cook the lamb rack in the hot oil for 3 to 4 minutes on each side or until browned on both sides.  Place the lamb on a rack in a broiler pan.

In a small bowl combine the breadcrumbs with the flat-leaf parsley, rosemary, salt, pepper, and garlic.

Combine the mayonnaise and Dijon mustard in a different small bowl.  Brush mixture over the meaty top side of the racks; pat the herb mixture onto the mayonnaise mixture to hold in place.

Bake at 350 degrees for 20 to 25 minutes or until a meat thermometer inserted into the thickest part of the rack registers 145 degrees for medium rare.  Remove from oven and allow to stand for 10 minutes.  Garnish the platter with the fresh rosemary, if desired.

To serve, cut each rack into 4 double chops.

Yield: 8 servings

 Note: File Photo