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Lavender Crusted Rack Of Lamb Recipe

by Global Cookbook

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

1. 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.
2. Raise oven temperature to 350 degrees.
3. 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.
4. Combine bread crumbs, lavender, parsley and sea salt. Coat each rack well with seasonings on both sides.
5. 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.
6. Note: If you do not want to make your own bread crumbs, you can substitute a c. of purchased crumbs.

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