Pre-heat oven to 450° F.
In the bowl of a food processor, combine all ingredients, except
mustard and 2 tablespoons of olive oil, and process until well mixed,
but still slightly crumbly. In other words, don't turn it to mush!
Set aside.
In a large skillet, heat remaining 2 tablespoons of olive oil until
just below smoking. Season lamb rack with salt and pepper and quickly
brown by cooking for about 3-4 minutes per side. Remove lamb from
skillet and place in an oiled roasting pan. Carefully brush mustard
over the section just over the top, underside and sides of chops,
leaving bones exposed. Gently pat the herb/breadcrumb mixture over
the mustard. Cook for 10-12 minutes or until the meat reaches an internal
temperature of about 130° F. Allow to rest 10 minutes before carving.
To serve lamb chops, slice between bones.
|
