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Main-Lamb: Rack of Lamb with Tomato-Garlic-Rosemary Crust

Source of Recipe

Roasting


List of Ingredients

1 tablespoon + 1 tsp olive oil
1 1/2 pounds rack of lamb, 8 chops, trim of extra fat
2 tablespoons chopped fresh rosemary
1/4 cup coarse fresh breadcrumbs
1/4 cup sun dried tomatoes
2 cloves garlic , peel and chop
1 tablespoon dijon mustard



Recipe

For tomatoes, if packed in oil, drain off oil before chopping. If using dry tomatoes, place in cup of boiling water till soft, about 5 minutes, then drain and dry thoroughly before chopping. Grease roasting pan with 1 tsp of oil. Place lamb, bone side down, in pan and rub with rest of oil. Rub 1 tbl. of rosemary all over lamb, cover and refrigerate for 30 minutes to overnight.

Preheat oven to 400�F. Place breadcrumbs, rosemary, tomatoes, garlic, salt and pepper in food process; process until well mixed. Using back of spoon, spread mustard along fatty side of lamb, and sprinkle on some black pepper. Press breadcrumb-tomato topping on top of mustard, pressing down firmly. Roast lamb until internal temp reads 125�F for rare, about 30 minutes. Remove pan from oven and let lamb sit loosely covered with foil 5 minutes before carving. Cut vertically between chops to separate them, season with salt and pepper, and serve 4 per person. Serves 2.