Keep it classy and elegant with this roast, deserving of a festive dinner party! Believe me: it’s much easier to make than it looks.
I get my lamb racks locally here in Boulder, Colorado at Blackbelly Market. I always ask the butcher to French cut the lamb bones. This just creates a cleaner presentation. I promise your guests will be impressed!
¼ c olive oil (divided)
2 t salt
1 t pepper
2 racks of lamb (8-9 bones each, French cut)
¾ c gluten-free bread crumbs. (I like Ian’s Gluten-Free Panko Breadcrumbs)
¼ c fresh parsley (chopped)
2 t fresh thyme (chopped)
1 T fresh rosemary (chopped)
3 cloves garlic (minced)
1 t Italian seasoning
2 T course mustard
Extra sprigs of rosemary for garnish
Place oven rack in the middle position and preheat to 450°. Use 1 t of salt and ½ t of pepper and season each side of both racks. Heat 2 T of the olive oil in a braiser and sear each rack on both sides until browned, about 2 minutes per side. Don’t skip this step! This locks in the flavor. Put meat aside to cool. In a bowl, combine breadcrumbs, parsley, thyme, rosemary, garlic, Italian seasoning, 1 t salt, and ½ t pepper. Mix well. Drizzle the remaining 2 T of olive into the herb mixture and stir until incorporated. Place the racks fat side up in a roasting pan. Cover the top and sides of racks with the mustard. Press the herb mixture over the mustard and spread so that each rack is evenly coated. Be generous with the bread crumb mixture! Roast for 25 minutes (for medium). Allow cooling. Just before serving cut chops apart. Use 2-3 chops per serving. Arrange on the plate with rosemary sprigs. Serves 6.