Herb and Mustard Encrusted Rack of Lamb

Happy belated Valentines' Day! I hope you all had a wonderful day and were able to spend some quality time with those you love. While some may see the holiday as cliché and over-commercialized, I stand by the belief that it's still a wonderful opportunity to show those around us how much we care.

H and I were lucky enough to have a two-part celebration. I planned the first half, which was a quiet dinner at home on Saturday night. I love a chance to cook something a bit fancier than I would normally, and searched long and hard for something that H was sure to enjoy. I finally decided on Herb and Mustard Encrusted Rack of Lamb and Wild Mushroom and Potato Gratin. They looked fancy, but not difficult, it was definitely out of the ordinary for us, and the recipes had very high ratings. Seem like winners to me!

And boy, this turned out beyond my wildest expectations, I was totally impressed. It was really easy, still special, and soooo delicious! And most importantly, H LOVED it! I am so glad I found this recipe!

Herb and Mustard Encrusted Rack of Lamb
Serves 2

1/2 cup of panko bread crumbs
1 Tablespoon of chopped fresh parsley
1/2 Tablespoon of chopped fresh mint
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon salt
dash of black pepper
2 Tablespoons of olive oil
1 rack of lamb (8 ribs per rack), trimmed of all but a thin layer of fat, at room temperature
2 Tablespoons of Dijon mustard
 

Directions: Preheat oven to 400. Mix bread crumbs, parsley, mint, rosemary, salt, and pepper in a small bowl, then drizzle with one Tablespoon of olive oil and stir until well combined.

Season lamb with salt and pepper. Heat other Tablespoon of oil in a large heavy skillet over moderately high heat, then brown lamb, turning once, about 2 minutes on each side. Transfer to a roasting rack, fatty side up. 

Spread fatty side with Dijon mustard. Pat bread crumb mixture over lamb, pressing slightly so it sticks well. 

Roast lamb for about 20 to 25 minutes, or until thermometer inserted diagonally 2 (without touching bone) registers 130 (for medium-rare). Transfer to a cutting board, let stand 10 minutes, then cut into chops. Enjoy!

Adapted from epicurious.com, original recipe here.