When it comes to impressing family and friends around the holidays, a fancy dinner is in order. Pull out the "good" china, the best silver, linen napkins. Oh la la. Decorate the table with some place cards. These things are simple to do every once in a while and is quite rewarding because you are sure to get many compliments.
Rack of lamb is always a treat. I have a great recipe I have been making for a long time that my kids love and even more my friends: Rosemary Breadcrumbs, Dijon Mustard rubbed Rack of Lamb. You can even start this a couple days ahead. So you are not running around the day of your party.
I really think you will like this one. Happy Holidays!
Rack of Lamb with Rosemary Breadcrumbs and Dijon Mustard
To serve 8:
5 racks of lamb (from your butcher already frenched. They can be Australian, New Zealand or American)
1 1/2 cups fresh breadcrumbs
3T olive oil
2T rosemary, chopped finely
1 cup Dijon mustard
Salt and pepper
Preheat the oven to 450-degrees F.
Mix breadcrumbs, rosemary, olive oil, salt and pepper. Keep in frig until ready to use.
Generously season racks of lamb with salt and pepper. In a large sauté pan, add ¼ cup blended oil. Heat the oil over high heat until it is smoking hot. Place one rack of lamb slowly in pan and sear until you get a nice brown color. Turn over and sear on other side. Do this with all the lamb.
Place seared lamb on a sheet pan. In a preheated 450-degree oven put lamb in for 10 minutes. Set a timer!!!
Remove lamb, let cool. Spread each rack with Dijon and then coat generously with breadcrumbs. You can prepare the lamb ahead of time and refrigerate for up to 2 days before serving.
The day of the party, remove the lamb from the refrigerator about 45 minutes before you are ready to cook.
Put lamb into a 450-degree F oven for about 12 minutes. Heat until you get an internal temperature of about 120-125 degrees. Slice into chops, platter, garnish with some fresh rosemary, and voila!!!
Enjoy!
Yummy