Dijon Rack of Lamb with Rosemary, Farro & Autumn Vegetables

Dijon Rack of Lamb with Rosemary, Farro & Autumn Vegetables - Recipe Finder

Dijon Rack of Lamb with Rosemary, Farro & Autumn Vegetables

dijon-rack-of-lamb-with-rosemary-farro-amp-autumn-vegetables

Info

Course:
Main Course
Total Time:
A Day Or More
Skill Level:
Moderate
Cost:
Splurge

Top Chef Masters, Season 2, Episode 5, Elimination Challenge, Winner

Ingredients

1 whole New Zealand Rack of Lamb
1/2 teaspoon of chipped thyme
1/2 tablespoon of chopped rosemary
1 teaspoon chopped garlic
1 teaspoon orange zest
1 teaspoon lemon zest
2 tablespoons vegetable oil
Kosher salt
Freshly ground black pepper
1/4 cup Dijon mustard mixed with 1 tablespoon orange juice
1/2 cup buttered bread crumbs

Directions

1 Trim lamb of excess fat. Mix thyme, rosemary, garlic and zests together with 2 tablespoons oil and smear all over the lamb. Season with salt and pepper. Cover and marinate overnight.

2 Heat 2 cast iron pans over medium-high heat. Sear lamb, fat side down, until golden brown. Flip and cook on second side. Transfer to a rack on a sheet pan.

3 Smear fat side down with mustard/orange juice mixture.

4 Cover with bread crumbs.

5 Roast 10-15 minutes in 425 degree oven or until cooked to desired taste.