Salt-and-pepper to taste
In a food processor, add the breadcrumbs along with equal parts of each herb. Chop. Add Parmesan cheese as needed for flavor. Texture should be “dusty” – add more breadcrumbs as needed.
Pre-heat oven to 350°F.
Season the rack of lamb with salt and pepper. Bring a cast iron skillet or stainless steel skillet to medium-high heat. Add 1 tbsp of olive oile and 2 tbsp of butter. Add the lamb fat side down. Let it cook until it has good brown color, then flip and cook the other side.
Take off heat once the lamb is sealed – has good color on both sides. While it cools off, spread the Dijon mustard evenly through out the lamb.
Coat lamb with herbs-breadcrumbs mix and place in oven until cooked through. Our internal temp was 140°F.
Whether cooking a fancy dinner to impress someone or a simple lunch on the grill, this recipe is one that will not let you down. It is packed with flavor and it is so simple to make! (more…)
Stuffed Cornish hen on a Canadian cherry salad topped with a red wine sauce infused with pomegranate seeds.
Hosting for a large group of people and need something easy that will guarantee success? This lamb leg dish is extremely easy to make and feeds a lot of people. It is great for large parties, especially because it only dirties one skillet and it cooks mostly in the oven. So all you do have to do is seal the juices in and wait for that internal temperature to rise to where you want it.
Here is a step by step guide on how to make this lamb leg, with detailed images explaining the process. It really is novice proof.