Beef Roast Recipes

Lamb Loin Chops

• Rack of Lamb, Frenched
• 2 tbsp butter
• 2 large garlic cloves, finely chopped
• 1/4 cup parsley, finely chopped
• 1/2 cup bread crumbs
• 3 tbsp Dijon style mustard
• 1 tsp salt
• 1 tsp black pepper

Directions

Preheat oven to 450F. Season rack of lamb with salt and pepper. Heat butter in a skillet over medium high heat. Add rack to the skillet and sear on both sides until meat takes on a golden color. Remove rack of lamb from pan and set aside. In the same pan, add chopped garlic and parsley to the leftover butter and saute for 1-2 minutes. Mix in the bread crumbs, remove skillet from heat and allow mixture to cool. Brush the rack with the Dijon mustard.

Spread the breadcrumb mixture over the mustard. The mustard will act as an adhesive for the breadcrumbs. Set the lamb rack in a roasting pan and reduce the heat in the oven to 400 degrees. Roast lamb for about 20-30 minutes for rare to medium rare.

Remember: Like any roast, Rack of Lamb will continue cooking after you take it off the flame. Avoid overcooking by removing from heat before it has reached your desired temperature.

Allow the rack to rest for 10-20 minutes. Or the internal temperature reached 130 degrees.