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.)
Plate with roasted fingerling potatoes, fresh arugula, roasted tomatoes with thyme and red wine jus.