(WTNH) - Inn at Villa Bianca is back with another delicious dish.
Roast Rack of Lamb
½ cup fresh breadcrumbs
2 tablespoons of minced garlic
2 tablespoons of fresh rosemary, chopped
1 teaspoon salt
¼ teaspoon of black pepper
2 table of olive oil
7 lamb ribs, trimmed and frenched
1 table spoon of Dijon mustard
Preheat oven to 450
Large bowl combine breadcrumbs, garlic, rosemary salt and pepper. Put aside
Season lamb with salt and pepper
In a large sauté pan, heat oil until very hot, sear the lamb on all sides until brown
Remove from heat
Brush lamb with Dijon mustard and add breadcrumb mixer massage evenly to lamb
Cover bone with aluminum foil
Place lamb on roasting pan and into oven for 18-20 minutes for medium rare
Remove lamb and let rest until slicing
Serve with novell potato and fresh vegetables
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