baked rack of lamb with a mint and rosemary crust
- full rack of lamb
- 10 leaves of fresh mint
- 3 sprigs of fresh rosemary
- 3 table spoon of dijon mustard
- 1/2 cup of bread crumb (or panko)
- 2 cloves of garlic
- salt and pepper
- 1 oven safe fry-pan
- oven
- knife or food processor to cut herbs
- food brush
- use paper towel to pad dry rack of lamb
- season rack of lamb with salt and pepper
- sear the rack of lamb on all sides (1-2min per side) until brown, then set aside
- brush dijon mustard rack of lamb, make sure to cover thoroughly
- chop mint, rosemary and garlic and combine with bread crumb
- coat the rack of lamb with the herb and bread crumb
- pre-heat oven to 450 F
- bake for 10min, then reduce heat to 300 F bake for 5-10min (5min = medium rare, 10min = medium)