Rosemary and Garlic-crusted Lamb Racks

Name: Rosemary and Garlic-crusted Lamb Racks
Cuisine: American
Ingredients: 8 each mini lamb racks of 3-4 cutlets each; 6 tbsp extra virgin olive oil; 1 tbsp parsley (chopped); 2 tbsp rosemary (chopped); 4 clove garlic (finely chopped); 1 tbsp dijon-style mustard; 1 finely grated zest of 1 lemon; 1 tsp salt; 1/2 cup fresh white breadcrumbs; 4 tbsp grated parmesan cheese; 4 tbsp grated/shaved mozarella cheese

krisfig88 @cook_3515217

i got this old recipe from an old mag article but since i've been experimenting a lot with this...i have tweaked and perfected it so in a way this version is my original take on ir since this herbed garlic crust was original supposed to be a stuffing...but ruining a good lamb rack by butchering the cuts to stuff it...well i tjought why not put it outside as a yummy crust?

krisfig88 @cook_3515217

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Ingredients

8 eachmini lamb racks of 3-4 cutlets each
6 tbspextra virgin olive oil
1 tbspparsley (chopped)
2 tbsprosemary (chopped)
4 clovegarlic (finely chopped)
1 tbspdijon-style mustard
1finely grated zest of 1 lemon
1 tspsalt
1/2 cupfresh white breadcrumbs
4 tbspgrated parmesan cheese
4 tbspgrated/shaved mozarella cheese

Saved

Steps

1

Remove excess fat and silver skin from lamb racks.
2

In bowl: mix all ingredients except cheese.
3

Place foil on deep baking tray and top with large wire rack. Grease wire rack and place all lamb on one layer.
4

Brush racks with oil and season. Spoon crust marinade onto meaty parts of racks and leave to marinate for 30 mins.
5

Sprinkle with cheeses and spoon some oil over crust. Bake for 15 mins for pink juicy lamb (but if you prefer lamb to be cooked more, leave 5 mins in oven).
6

Place racks onto chopping board and cover th foil. Rest for 5 mins.
7

Slice into cutlets, let juices pool.Arrange on heated platter with all crispy bits . Serve immediately (preferabe if served with Herbed Potatoes)