1 cup fresh bread crumbs
1 tsp minced garlic
1 1/2 tsps chopped fresh tarragon
2 tbsps extra virgin olive
Freshly ground black pepper
2 tbsps vegetable oil
2 lamb racks, 8 ribs each
1 tbsp plus 1 tsp
1. Preheat oven to 425 degrees
2. In a bowl, combine bread crumbs, garlic, tarragon, olive oil, 1/8 tsp of salt and 1/8 tsp of pepper, mixing
with your fingers so that the bread crumbs absorb the oil. Set aside.
3. In a cast iron skillet or oven proof saute pan, large enough to hold both racks, heat the vegetable oil over
high heat until smoking. Season the racks all over with 1/2 tsp of salt and 1/4 tsp of pepper and sear them in the pan, meaty
sides down. Cook well until browned about 2 minutes. Turn the racks over and cook 1 minute longer. Place the skillet in the
oven. Roast 9 minutes for medium-rare or 8 minutes for rare.
4. Remove the skillet from the oven, transfer the racks to a plate and let them rest for 15 minutes, uncovered.
Use a pastry brush or a tsp to coat the meaty side of each rack with the mustard. Use your fingers to press the bread crumb
mixture onto the mustard. Return the racks to the oven and roast for 15 more minutes to brown the crust. Slice between
each bone and serve immediately.