As I mentioned before, I recently started teaching cooking classes. It has been very enjoyable. Last week, I had a client who surprised her husband with an in-home cooking class to learn how to prepare some of his favorite dishes. She loves fish, he loves red meat. She often struggles with how to make meals she knows he will enjoy. This class was a birthday gift for him and it was so sweet!
We worked together to select a menu including; braised short ribs, veal ragout, pork tenderloin au poivre and this rack of lamb. Her goal was to make enough for her family to enjoy throughout the week and learn how to replicate these dishes in the future. This Mustard and Herb Crusted Rack of Lamb was definitely a hit. I think they were both surprised at how easy it was to prepare. If you have a red meat lover in your home, treat them on Valentine’s Day (or any day) with this simple, yet impressive dish. 
- ½ cup plain gluten-free breadcrumbs (I used Aleias)
- 2 cloves garlic, minced
- 2 tbl chopped parsley
- 1 tbl chopped thyme (or rosemary)
- 3 tbl olive oil, divided
- 1 ½ lb rack of lamb, trimmed and frenched (about 8 chops)
- 3-4 tbl Dijon mustard
- salt and pepper to taste
- Preheat oven to 425 degrees F and prepare a baking tray lined with a rack
- Combine breadcrumbs, garlic, herbs salt and pepper in a bowl and add enough olive oil to moisten to sand-like consistency
- Season lamb all over with salt and pepper and heat large sauté pan over medium-high heat. When oil is hot, brown lamb on all sides (3-4 mins each side) and remove to baking tray, bone-side down
- Spread mustard on top of lamb and press on breadcrumb mixture
- Insert oven thermometer into center of rack of lamb and roast in oven until desired degree of doneness (about 20 minutes for medium rare)
- Remove from oven, cover with foil and allow to rest for 10 minutes before cutting into 2-bone chops and serving
