Garam Masala Crusted Rack Of Lamb
Take a trip to the subcontinent without leaving home with this delicious lamb dish that'll leave you begging for more. You may feel sheepish about a lamb dish especially one inspired from another land thousands of miles away but bite and you'll never go back.
Ingredients
- Rack of Lamb, Frenched and Trimmed of all but 1/16 inch of fat · 1
- Fresh bread crumbs · 1/2 cup
- Olive Oil · 1 tablespoon
- Garam Masala Mustard · 2 tablespoons
- Salt and Cracked Black Pepper ·
Instructions
Bring lamb to room temperature.
Preheat oven to 400 degrees F.
In a small bowl toss bread crumbs with ½ TBSP olive oil and a sprinkle of salt and pepper.
When oven is preheated season lamb with salt and pepper.
Heat a heavy sauté pan and add remaining olive oil.
Brown rack of lamb fat side down to start, flip after 2 minutes, and cook brown other side of 2 minutes.
Transfer lamb to a roasting pan, with a rack, fat side up. Spread the top of lamb rack with Garam Masala mustard. Pat the bread crumbs into the mustard, pressing gently so it will stick.
Roast lamb, on center rack until a thermometer reads 130 degrees in the center (for medium rare), about 15- 20 minutes, maybe a little longer depending on the size of lamb rack.
Pull from the oven and let stand for 4-5 minutes.
Cut rack in ½ or into individual chops.