Servings: four to six.
“Frenching” the rack of lamb–exposing the ribs and trimming away all the meat, fat and sinew between the bones–gives it a neater look. Watch our technique for frenching a rack of lamb or ask your butcher to do it for you.
I really have enjoyed this recipe as well and is truly exceptional, when you get a good cut of lamb. I modify the breadcrumb mixture by adding toasted macadamia nuts or pistachios plus rosemary as nothing goes better with lamb than rosemary. Occasionally, I'll add some parmesan cheese to the mixture too.
I've made this several times, always to rave reviews. The meat is lovely and rosy and the herb crust along with the mustard complement the lamb beautifully. It's a little bit of work to brown the meat then roast it, but totally worth the effort. I've browned the lamb early in the day so that I could clean up after and it was every bit as good. Thanks for this one Molly.
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