RACK OF LAMB
Ingredients:
Meatballs:
« 1 full rack of lamb (about 1–1/4 pounds), frenched
« 2 teaspoons olive oil
« 1/2 teaspoon kosher salt
« 1/2 teaspoon freshly ground pepper
« 1/2 cup 3 Lonetti Sisters Meatball Mix
« 2 cloves finely chopped garlic
« 2 tablespoons Dijon mustard
« Extra drizzle of olive oil
DIRECTIONS
Preheat oven to 400 degrees with rack in center. Over medium-high heat, place a large cast-iron skillet (or other oven-proof skillet) and heat until very hot. Rub lamb with oil, and season with 1/4 teaspoon salt and 1/4 teaspoon fresh cracked black pepper. Place in skillet, and sear until golden brown all over (including ends), about 3 minutes per side. Remove to a plate and let rest for about 20 minutes. On a shallow pie plate, add the meatball mix (or whisk together the option in the ingredient section). Brush lamb with Dijon, coating all sides smear on the chopped garlic. Press-in the breadcrumbs over the rack, covering all mustard in an even layer. Place back in the same skillet and drizzle with a little more olive oil to help the breadcrumbs brown nicely. Roast until the temperature reaches 130 degrees (for medium-rare) on an instant-read thermometer, about 20 to 25 minutes. Let rest 10 minutes before carving into chops.
Notes:
The Dijon mustard helps to cut the richness and balance the flavor of the meat. When carving to serve, you may need to wiggle the knife around the ‘chine’ bone, don’t try to saw through the bone, but maneuver the knife around it gently.