Crispy Herbed Rack of American Lamb with Buttered Spring Pea Mix



2 American Lamb racks, Frenched (about 3 pounds), trimmed
Salt and pepper, to taste
2 tablespoons vegetable oil
6 tablespoons grainy Dijon-style mustard
1 cup panko bread crumbs
3 tablespoons melted butter
2 tablespoons chopped parsley
2 tablespoons finely grated Parmigiano Reggiano cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper


3 tablespoons unsalted butter
2 shallots, finely chopped (about 1/2 cup)
1/2 pound fresh or frozen peas
1/2 pound sugar snap peas, threaded, sliced in half on the diagonal
1/2 pound Chinese snow peas, threaded
1 tablespoon chopped tarragon
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper



Season lamb generously with salt and pepper.  In a large heavy skillet, heat oil over medium-high heat.  Add racks, fat-side down; brown for 3 minutes.  Flip and sear an additional 3 minutes.  Remove to a baking sheet or roasting pan; cool for 5 minutes.  Spread meaty part of racks evenly with mustard. In a small bowl, toss panko with butter, parsley, Parmigiano Reggiano, salt and pepper.  Press half of panko mixture firmly into each rack to form a crust on top of mustard.

Roast racks at 425°F until medium-rare, about 15 minutes.  Remove from oven; let rest for 10 minutes.  Cut racks into chops.


While lamb is resting, heat butter in a large skillet of medium heat.  Add shallots; cook until soft, 2 to 3 minutes.  Add peas, snap peas and snow peas; cook just until tender-crisp, an additional 2 to 3 minutes.  Add tarragon, parsley, salt and pepper.

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PREP TIME: 10 Minutes

COOK TIME: 30 Minutes