Roasted Herbed Rack of Lamb
2-3 large Garlic cloves
½ cup chopped fresh Basil
½ cup freshly grated Romano cheese
1/3 cup Italian seasoned breadcrumbs
2 tablespoons herbs de Provence*
1 & ½ tablespoons Dijon mustard
2 & ½ tablespoons olive oil
1 teaspoon Salt
1 /2 teaspoon pepper
1 &1/2-pound rack of lamb, trimmed
Mince garlic in processor. Add basil, olive oil, salt, pepper, herbs de Provence, Dijon, and Romano. Pulse in food processor until all ingredients are smooth & come together in a paste. The paste can be made ahead of time. Chill until ready to use.
Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Arrange, bone side down, on small rimmed baking sheet. Press breadcrumb mixture onto lamb, coating completely. Roast until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 30 minutes. Let lamb rest 15 minutes. Transfer lamb to cutting board. Cut between bones into individual or double chops.