1/2 cups fine fresh bread crumbs
3/4 cup Garli-Gasm Green Tea, Citrus & Garlic Rub
3 1/2 tbsp. Garlic Festival Fire Roasted Garlic Olive Oil
3 Frenched racks of lamb (8 ribs and 1 1/2 lb. each rack) trimmed of all but a thin layer of fat, then brought to room temperature
2 tbsp. Garlic Festival Sweet & Spicy Mustard
Stir together bread crumbs and rub in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
Put the oven rack in the middle position and preheat to 400 degrees
Fahrenheit. Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack.
Transfer to a roasted pan, arranging fatty sides up. Spread fatty sides of each rack with 2 teaspoons mustard.
Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
Roast lamb until internal temperature reaches 130 degrees Fahrenheit (for medium rare), 20 to 25 minutes and transfer to a cutting board. Let lamb racks stand 10 minutes, then cut into chops.
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