Rack Of Lamb Recipe Gordon Ramsay

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Ingredients

- 3/4 c. fresh breadcrumbs made from sourdough bread
- 1/2 c. grated Parmesan cheese
- 2 T. chopped fresh Italian parsley
- 1 T. chopped fresh thyme
- 2 T. chopped fresh mint (I used 4 sprigs of fresh rosemary instead because I like it!)
- One 1 3/4 to 2 lb. rack of lamb with most of the fat trimmed off
- 1-2 T. prepared English mustard

Preparation

1. Toss first 5 ingredients in a food processor until finely chopped and mixed together. (I added sea salt and freshly ground pepper.) Toss with 1/2 T. olive oil. Preheat oven to 425. Score lamb: Using a sharp knife, cut diagonal cuts on fat side of lamb rack, spacing about an inch apart. Make cuts in opposite direction, forming a diamond pattern. Heat 1 T. of olice oil in skillet, over high heat. Salt and pepper lamb, and place, scored meat side down into oil. Cook until golden (about 5 minutes). Let cool until you can safely touch meat. Rub mustard over meat, and on sides. Coat with crumb-herb mixture, pressing to adhere. Place in a foil-lined baking pan, and cook at 425 degrees for 40 to 45 minutes for medium-rare, or until meat thermometer registers 135 for medium-rare. (Can be done up to 6 hrs. ahead and chilled.) Let cooked roast stand 5 minutes, then cut into chops and serve.

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