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 aluminum foil to cover it loosely. This recipe is for 2 portions of the herb crusted rack of lamb. For more lamb recipes, please visit this page.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.