Ingredients:
1 rack of lamb,
1 tablespoon Honey-Dijon sauce,
1 teaspoon dried basil,
1 teaspoon fresh thyme, chopped,
1 teaspoon fresh rosemary, chopped,
1 teaspoon oregano, chopped,
1/2 cup breadcrumbs,
1 tablespoon vegetable oil,
salt and pepper to taste.
Recipe: Season the rack of lamb with salt and pepper and sear it in a frying pan with the heated vegetable oil. Let the seared rack of lamb sit for a while until it is cold enough to handle, then brush it with the Honey-Dijon sauce.
Mix the breadcrumbs with the herbs in a plate and press the rack of lamb in the herb mixture to encrust it completely. Cook in a preheated oven (or convection oven, if you have one) at 400 F for about 20 minutes or until the desired doneness. If the herb crust gets cooked before the rack of lamb, use a piece of tin foil to cover it loosely. This recipe is for 2 portions of the herb crusted rack of lamb.
Also, see my recipe for Rack of Lamb Encrusted in Goat cheese and herbs.
