HERB-CRUSTED RACK OF LAMB

Easter at our house means lamb, and I love this zero fuss recipe. If your kids are anything like mine and love lamb chops, they'll definitely like this finger food-friendly rack of lamb. Great with lemon & herb asparagus, hasselback potatoes, and maple-glazed carrots.

Preparation 15 min

Cooking time 25 min

Portions 4-6

Perfect with my NERELLO MASCALESE

Ingredients

250 ml (1 cup) breadcrumbs

2 garlic cloves, minced

30 ml (2 tbsp) fresh rosemary, chopped

30 ml (2 tbsp) fresh thyme, chopped

30-45 ml (2-3 tbsp) Stefano extra virgin olive oil

2 racks of lamb approx. 675 g ( 1.5 lb each), frenched

Salt and ground pepper, to taste

45 ml (3 tbsp) grape seed oil

60 ml (¼ cup) Dijon mustard

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HERB-CRUSTED RACK OF LAMB

Ingredients

Preparation

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