Lamb

This lamb is so easy to make.  The most important part of my lamb dish is getting good lamb.  Those who have enjoyed my lamb do not need mint jelly because it is that good.  It may take you a couple tries to dial it in perfectly, but I will try to guide you along the best I can.

Ingredients

2 racks of lamb
a few tbsp of olive oil
a few tbsp of mustard (I like a grainy dijon, but any kind will do)
salt and pepper
bread crumbs
parmesan cheese
fresh herbs (I like to use parsley, but i'm sure rosemary or thyme would be fantastic too!

Directions

1. Preheat oven to 425.  Rinse of the lamb and season with salt and pepper.  I like to place the lamb in a glass pyrex baking pan with the bones faces out.  Both racks are close to each other, but not touching.
2. Mix olive oil and mustard together.  Coat the lamb with this mixture.
3. Mix bread crumbs, parmesan cheese and fresh herbs.  Coat the lamb with this mixture.
4. Place in oven for 25-30 minutes.  I have discovered in my oven that 27 minutes makes it perfectly medium rare.  Every oven is a bit different.  I suggest taking a look at 25 minutes to see if its ready.  It is easy to stick it back in the oven for a few minutes or let is rest outside of the oven if it is nearly ready.

Need a more advanced version?
After step 1 sear the meat in a frying pan for a couple of minutes on each side.  This will keep the juices in. Then, follow the rest of the steps.   However, I have done it both ways and I never taste that much of a difference.

Can you tell I love lamb?