Photo by Stephanie Bourgeois

Ingredients:

  • 1 1/2 teaspoons vegetable oil
  • 1 lamb rack, frenched
  • 1 teaspoon kosher salt, plus more for seasoning the lamb
  • 1 teaspoon freshly ground pepper, plus more for seasoning the lamb
  • 1/2 cup lightly ground sliced almonds
  • 1/4 cup finely chopped fresh rosemary
  • 1/4 cup panko bread crumbs
  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard

This recipe contains: Dairy, Meat, Nuts, Wheat

Recipe notes: Recipe Note: Frenching is the technique of removing the fat, cartilage, and meat from the ends of ribs or chops, leaving the bones exposed. A butcher can french a rack of lamb for you. To do it yourself, use a sharp, skinny knife to cut away any fat, cartilage, and meat between the fatty ends of the rack. Be sure to scrape the bones clean for an elegant presentation.
 

RECIPE

Rosemary and Almond–Crusted Lamb

Joanne Bondy

Old Hickory Steakhouse at the Gaylord Texan, Grapevine, TX

This simple dish from chef Joanne Bondy showcases the rustic comfort of lamb. Pair the roast with fruit chutney or roasted squash to add complexity.

Yield: 4 servings

Method:

Preheat the oven to 350°F.

Heat the vegetable oil in a large skillet over medium-high heat. Season the lamb with kosher salt and ground pepper. Add to the skillet and sear until golden brown, about 2 minutes per side. Transfer to a cooling rack and let cool.

Meanwhile, in a small bowl, mix together the kosher salt, ground pepper, almonds, rosemary, panko bread crumbs, and thyme. Combine the mayonnaise and mustard in a separate bowl. Spread the mixture over the cooled lamb, then coat the lamb in the almond mixture.

Place the lamb in a roasting pan. Put it in the oven and cook until a meat thermometer inserted into the center registers at 130°F (medium-rare), about 20 minutes. Remove and let rest for 10 minutes.

Slice the rack into individual chops before serving.