Chipotle Encrusted Rack of Lamb
This is a unique twist on the French version of this famous dish. I added a spicy hand-rub to the lamb and blend chipotle peppers with the dijon mustard. I recommend serving this dish with a side of my Jalapeno Balsamic Reduction sauce.
Ingredients
- 2 racks of lamb frenched and cut into racks of 3
- 1 cup of coarse bread crumbs
- 3 tablespoons Dijon mustard
- 2 Chipotle peppers minced
- 2 cloves of garlic minced
- 1/4 cup Cilantro minced
- 3 tablespoons olive oil
- Olive oil spray
- For the rub:
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon each salt and pepper
Instructions
Hand rub racks and let stand for at least 1 hour at room temperature. Using a small blender or mixer, thoroughly mix the dijon mustard and chipotles. Preheat oven to 450 degrees. In preheated pan over high heat, add olive oil and let warm until it starts to smoke. Brown racks on all sides, then let set aside and let cool. In a bowl, combine bread crumbs and cilantro. Coat racks with mustard/chipotle paste and pack with the bread crumb mixture. Lightly coat the racks with olive oil spay. Place lamb racks on elevated cooking rack with the tips of the bone facing down. Bake for 15-20 minutes (medium rare), 25-30 min for medium well. Remove, set on carving board and cover with foil. Let stand for 10 minutes Carve and serve.
