Directions: |
Directions: Heat oven to 400º. Have lamb at room temperature. Pat dry. Slice the fat cap of the chops in a crisscross pattern.Sprinkle with salt and pepper. In a hot saucepan put 2 T oil. Heat until hot. Add the Lamb fat side down and brown until it gets some color, approximately 2 min. Sear the ends and top of the lamb. Remove from pan to a half sheet covered with foil and let them cool. In the pan with the oil and the fat renderings from the lamb, add the garlic, onion and saute for 1 minuet. Add the chopped rosemary leaves. Add the bread crumb mixture and mix until it resembles a stuffing. Add a bit more oil if you need it to hold together a bit. Add the chopped parsley and chopped mint. Cover the lamb bone ends with foil so they will not burn when cooked. Spread Dijon mustard on fatside, top and sides of the lamb. Dip the lamb into the stuffing mixture. Pat on the extra stuffing until it is nicely coated. Place the rack bone side down on the sheet pan. Roast at 400º approximately 15 min. for medium rare. Meat thermometer should read 140º if inserted in the middle of the rack. Remove from the oven and tent with foil lightly and let it stand for 10 minuets. The lamb will continue to cook while it stand and will be 145º correct serving temperature. If you prefer medium and 5 minuets to cooking time. Cut right at the edge of the 2nd, 4th, and 6th bone. Serving is 2 double bone chops. |
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