I saw Chef Allison Fishman preparing this meal on the Early Show. Last night I prepared the Roast Rack of Lamb and Moroccan Carrots and it was quite nice if I say so. The combination of searing the lamb on the stove and finishing the lamb in the oven added a lot of flavor. I bought a one pound frenched rack of lamb for about $10. This meal combines two trends in my cooking, smaller portion size and reasonable cost.
- 1 tablespoon vegetable oil
- 2 1-pound racks of lamb
- Kosher salt and freshly ground black pepper
- 4 slices good quality stale white bread, torn into large pieces
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons Dijon mustard
- Preheat the oven to 400 degrees F.
- Heat the oil in large ovenproof skillet over medium-high heat until it shimmers. Season the lamb with salt and freshly ground black pepper and place the lamb fat-side down in the skillet and cook on all sides until golden, about 6 minutes total.
- Place the lamb in the oven, fat-side up, and cook until the center of the lamb registers 125 degrees F on a meat thermometer, approximately 10 minutes.
- Place bread in a food processor and process until crumby. Add the herbs and pulse to just combine.
- Remove the skillet from the oven, remove the lamb from the skillet, and smear the top and sides of the lamb with mustard. Cover the mustard with the breadcrumb mixture. Return the coated lamb to oven and cook until the crumbs are lightly toasted and the thickest part of the lamb registers 130-to-135 degrees F on a meat thermometer for medium-rare, about 5 minutes.
- Allow the lamb to rest for 10 minutes before carving. Carve and serve.