Categories: Beef
Ingredients
- 1 rack of lamb with 8 bones (about 2 lbs.), excess fat trimmed
- 1 tbsp. plus 1/2 tsp Emeril's Creole seasoning (see recipe)
- 3/4 cup plain dry breadcrumbs
- 2 tsp chopped fresh rosemary
- 1/4 cup olive oil
- 1/4 cup Creole mustard
- Apple-Mint Puree, for serving (see recipe)
- 4 sprigs fresh mint, for garnish
Directions
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Preheat the oven to 400. Line a rimmed baking sheet with parchment paper. Season the lamb rack on all sides with 1 tbsp. of the Creole seasoning; set aside.
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In a small bowl, combine the breadcrumbs, remaining 1/2 tsp Creole seasoning, the rosemary, and oil, and mix until all the crumbs are moist. Set aside.
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Heat a 14-inch skillet over medium heat until hot. Place the lamb rack, fat side down, in the pan, and brown well. Give each side a good sear, 18-20 minutes in total. Remove the skillet from the heat.
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When the rack is cool enough to handle, transfer it to the prepared baking sheet. Brush the fat side of the rack generously with the mustard, and top with the breadcrumb mixture, packing it on lightly with your hands to form an even crust. Roast until an instant-read thermometer inserted in the center registers 135 (medium-rare), 25-30 minutes, or to your desired degree of doneness. Remove from the oven and let rest 15 minutes before carving between the bones.
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To serve, smear some of the Apple-Mint Puree decoratively on 4 serving plates. Set two chops on the puree so their bones cross one another, and, if desired, garnish with a mint sprig.