Rosemary and Almond–Crusted Lamb

Method

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.

• 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

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.

Yield

4 servings