Executive Chef Jeremiah Bacon
Charleston, South Carolina
American Lamb rack, bones cleaned: 1
Salt and pepper: to taste
Olive oil: 2 tablespoons
Dijon-style mustard: 2 tablespoons
Chopped chives: 2 tablespoons
Chopped parsley: 2 tablespoons
Chopped chervil: 2 tablespoons
Panko bread crumbs: 1/2 cup
Season lamb with salt and pepper. In a sauté pan over low heat, add oil; sear lamb on all sides. Remove the meat from the pan and allow to cool. Add mustard to the outside of the rack, spreading it evenly.
In a blender, pulse the chives, parsley, chervil and bread crumbs together until completely blended and a slight green color. Add the mixture to the side of the rack with the mustard coating; press to make sure it adheres. Place rack onto a sheet tray; cook at 350°F to desired doneness. (We suggest removing the lamb from the oven when it’s reached 130°F and allow the carry-over cooking to bring the meat to 135°F.)
To serve: Plate with roasted fingerling potatoes, fresh arugula, roasted tomatoes with thyme and red wine jus.
Recipe and image provided by the American Lamb Board