Herb-Crusted Pastured Rack of Lamb

Ingredients

• 1 Queen City Farm pastured rack of lamb (frenched)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons Dijon mustard
• 3/4 cup panko breadcrumbs
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh rosemary

Directions

1. 1

   Preheat oven to 400F. Season the lamb with salt and pepper.

2. 2

   Sear the rack in an oven-safe skillet with olive oil over medium-high until browned all over, about 4 minutes.

3. 3

   Brush the fat side with mustard. Mix the panko, garlic, parsley, and rosemary and press it onto the mustard.

4. 4

   Roast for 18-22 minutes, until the internal temperature reaches 130F for medium-rare.

5. 5

   Rest 10 minutes, then slice between the bones into chops.