RACK OF LAMB IN HONEY-DIJON HERB CRUST

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:

1. Season the rack of lamb with salt and pepper and sear it in a frying pan with the heated vegetable oil.

2. 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.

3. Mix the breadcrumbs with the herbs in a plate and press the rack of lamb in the herb mixture to encrust it completely.

4. Cook in a preheated oven (or convection oven, if you have one) at 400 F for about 20 minutes or until the desired doneness.

5. 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.

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