Herb-crusted Lamb Rack
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Credit: James Overbaugh
The National Culinary Review, November 2008
1 rack of lamb, approximately 1/2 lbs.
Vegetable oil, as needed
Salt and freshly ground black pepper, to taste
1 T. chopped rosemary
1 cup panko breadcrumbs
1/4 Cup rosemary, thyme and parsley, chopped
1 cup flour
1 cup egg wash
Canola oil for frying, as needed
French rack of lamb. Rub with oil. Season with salt and black pepper; sprinkle with rosemary. Preheat large, heavy-bottomed sauté pan. Add oil; sear rack until golden brown. Remove from pan; cool. In food processor, combine panko and herb mixture. Season; puree until very fine. Remove; place in shallow pan. Place flour and egg wash in separate shallow pans. Bread eye portion of racks by first flouring, egg washing and then breading with panko/herb mixture, taking care to shake off excess each time. Preheat oil to 350°F; fry rack eyes to seal on crust. Remove; pat dry with paper towel.
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