Ingredient
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2 Racks of lamb (0.6 kg each) NoteIt is important to remove the racks of lamb from the fridge about 20 minutes before cooking.
- 55 g Dijon mustard
- 1 TBS Olive oil
- Salt and pepper
Crust of herbs
- 3/4 cup Panko breadcrumbs
- 2 cups fresh flat Parsley
- 5-7 fresh Thym branches
- 2 fresh Rosemary branches
- 2 Garlic cloves (or 1 big one)
- 30 ml Olive oil
- Salt
Method
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In a skillet, add the 1 TBS of olive oil. Let it heat up. Meanwhile, sprinkle the lamb with salt and pepper. NoteDo not put the salt on the lamb until you are ready to cook. If you put the salt too early, it will start curing the lamb, thus drying out the meat.
- Put the lamb fat side down and brown the meat. This should take about 5-8 minutes in order to have nice golden colour.
- While the meat is browning, in a robot-coupe, put the parsley, thyme, rosemary, garlic, olive oil and a pinch of salt. Pulse until the parsley and garlic are finely chopped. Once chopped, add in the Panko breadcrumbs and pulse until it is just incorporated.
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Take the lamb out of the skillet and let them cool down before putting the Dijon mustard. NoteThe goal is to put a coat of Dijon in order for the crust to stick. If the meat is warm, the mustard will not stick to the meat, and it will create a small coat on top of the lamb. We want a nice Dijon base in order for the crust to stick.
- With a brush, spread the mustard on the racks, we want a nice coat of mustard.
- With your hand, take some of the herb mixture and press it onto the lamb. Repeat until it is fully covered. Press down onto the mixture in order to from the crust. Fill in any gaps that may show.
- Place the lamb on a cookie tray and place in the fridge for at least one hour. This will solidify the crust.
NOTES
Do not forget to take out the lamb a good 20 minutes prior to putting it in the oven. Cold meat that is put into a hot oven or a hot skillet will become tough and dry.
In order to cook the lamb, set your oven to 400°F. The minimum cooking time for medium-rare is 35-40 minutes. Add 5-8 minutes to that cooking time for medium and so on.
Once you take out your racks of lamb, do not forget to rest the meat. Resting time varies with the size of any meat; let it be beef or lamb. For lamb, resting 5-10 minutes is plenty.
