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Ingredients
- 1 loaf white bread, crusts trimmed (see Note)
- 2 Tbsp. extra virgin olive oil, divided use
- 2 x racks of lamb, each 1 1/2 lbs, frenched
- 2 Tbsp. Dijon mustard
- 2 Tbsp. dry lavender
- 2 Tbsp. fresh parsley, minced
- 2 Tbsp. sea salt
Directions
- Preheat oven to 300 degrees. Slice bread. Trim crusts and place slices on cookie sheet. Cook for 2-3 hrs till very dry. In food processor, pulse dry bread till it becomes fine crumbs.
- Raise oven temperature to 350 degrees.
- Heat 1 Tbsp. extra virgin olive oil in a saute/fry pan over high heat. Sear lamb for 3 min on each side, or possibly till golden. Remove from pan and let cold. Brush lamb with Dijon mustard.
- Combine bread crumbs, lavender, parsley and sea salt. Coat each rack well with seasonings on both sides.
- Place remaining Tbsp. extra virgin olive oil in roasting pan and add in lamb. Roast for 20 min, or possibly till lamb is medium rare.
- Note: If you do not want to make your own bread crumbs, you can substitute a c. of purchased crumbs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 100g | |
| Calories 261 | |
| Calories from Fat 249 | 95% |
| Total Fat 28.26g | 35% |
| Saturated Fat 3.81g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14298mg | 596% |
| Potassium 85mg | 2% |
| Total Carbs 2.06g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.32g | 0% |
| Protein 1.53g | 2% |
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