I love lamb so much that I try out new recipes all the time. This one is no exception, it is juicy and has a nice crunch from the top breading.
Ingredients
1 8-bone lamb rack, french-trimmed
1/4 cup maple syrup
1 Tablespoon dijon mustard
2 Tablespoons dry white wine or white wine vinegar
1 Tablespoon chopped oregano leaves
1 Tablespoon chopped rosemary leaves
1 cup plain breadcrumbs
2 Tablespoons olive oil
Salt and pepper to taste
Directions
- Cut a cross hatch pattern on the fat pack of the lamb. Then soak in marinade of maple syrup, dijon and white wine for 1 hour or overnight
- Preheat oven to 400 degree F.
- Discard the marinate and prepare the crust rub by combining the fresh herbs in a bowl with bread crumbs and olive oil. Toss to combine.
- Press the lamb into the breadcrumbs and place on a baking tray.
- Insert a meat thermometer and roast until 145F/62C for rare or a little longer depending on your desired tenderness.
- Let the rack of lamb rest for 5 minutes before serving. 1 rack serves 2 people quite well.
