|
Serves 2
Pre-heat oven to 450° F.
In the bowl of a food
processor, combine all ingredients, except mustard and 2 tablespoons
of olive oil, and process until well mixed, but still slightly crumbly.
In other words, don't turn it to mush! Set aside.
In a large skillet, heat remaining 2 tablespoons of olive oil
until just below smoking. Season lamb rack with salt and pepper
and quickly brown by cooking for about 3-4 minutes per side. Remove
lamb from skillet and place in an oiled roasting pan. Carefully
brush
mustard over the section just over the top, underside and sides
of chops, leaving bones exposed. Gently pat the herb/breadcrumb
mixture over the mustard. Cook for 10-12 minutes or until the meat
reaches an internal temperature of about 130° F. Allow to rest
10 minutes before carving. To serve lamb chops, slice between bones.
 
|
