EASTER RACK OF LAMB ENJOY DAN:

            EASTER RACK OF LAMB HERB CRUSTED by CHEF DAN:

Serves 10

LAMB:

3- 6 bone rack of lamb

3 tablespoons olive oil

CRUST INGREDIENTS:

1 cup Panko

1 cup Parmesan cheese

2 springs EACH fresh parsley, thyme, coriander, rosemary, and tarragon

2 garlic cloves, sliced

2 tablespoon olive oil

4 tablespoon Dijon mustard

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Place lamb on cutting board fat side up.

2.   Lightly score fat layer with sharp knife.

3.   Generously sprinkle lamb with salt and pepper.

4.   Heat olive oil in an oven-safe skillet, and when sizzling.

5.   Add lamb and sear lamb until browned.

6.   Transfer lamb to the preheat oven and roast for 8 minutes.

PREPARE CRUST:

1.   Place all curst ingredients in a blender except mustard pulse until completely blended.

2.   Pour mixture into a bowl and set aside.

PUTTING IT TOGETHER:

1.   Remove lamb from oven and brush with mustard.

2.   Dip the lamb into the crust and completely cover the lamb.

3.   Place meat back into the oven and roast for 4-5 more minutes.

ENJOY DAN:                                                                 FOOD FOR THE SOUL!!