Here we are, the next to the last day of March, and I have to tell you, I am not thrilled about the weather this week in Ohio. I thought we were supposed to come into March like a lion, but out like a lamb? It’s been way colder than average and well, I am ready for the “lamb” weather of two weeks ago to permanently come to our neck of the woods.
Whether your weather be warm or cold, this recipe is a super-tasty rendition on lamb that SPH developed a few years ago and makes every once in a while. It would be a delicious Easter dish for this year’s celebration.
While lamb is not something I crave or would list as my favorite food, this recipe is simply delicious.
Herb Crusted Lamb
1 – ½ pound rack of lamb (8 ribs)
1-2 tablespoons Dijon mustard
½ cup whole wheat breadcrumbs (or just use regular or panko)
3 cloves garlic, minced
zest of one lemon
½ teaspoon salt
1 teaspoon dried herbs (we did 1/2 teaspoon each of rosemary and thyme, but parsley works too)
Preheat oven to 425.
Cover a heavy baking sheet with foil.
Take the rack of lamb and trim any excess fat. Rinse and pat dry.
In a large bowl, place the rack of lamb and using your hands, cover the entire surface of the meat with the Dijon mustard.
Wash hands. In a smaller bowl, mix the breadcrumbs, garlic, lemon zest, salt and herbs. Sprinkle on top of the mustard so it adheres to the lamb.
Place the lamb on top of the foil. Cook for approximately 30 minutes, until the internal temperatures reaches 150 degrees (medium rare). Let stand 10 minutes, and then slice each individual rib.