SERVES: 4
COOKING TIME: 1 Hr 10 Mins
INGREDIENTS:
1kg rack of lamb (2 racks) about 8 chops per rack, frenched, fat cap removed
¼ cup plus 3 tbsp. Colavita Premium Italian Extra Virgin Olive Oil
Sosalt salt and freshly ground black pepper
1 ¼ cups panko breadcrumbs
½ cup Auricchio Grana Padano cheese, grated
3 tbsp. mixed herbs, such as parsley, dill, chives, or thyme, finely chopped
1 garlic clove, crushed
¼ cup Dijon mustard
1 tbsp. Ambrosoli honey
METHOD:
- Preheat a barbecue grill or flat plate over medium-high heat. Brush the lamb racks on both sides with 3 tablespoons of olive oil, season with salt and pepper and cook on both sides until gold brown.
- Preheat the oven to 230°C and roast the rack of lamb for 10 minutes.
- Meanwhile, combine the panko, cheese, herbs, garlic, ¼ cup olive oil and season with salt in a bowl. Mix until well combined and the mixture mostly holds together when squeezed. In a small bowl, combine mustard with the honey and mix well.
- Take the lamb out of the oven. Set aside to cool slightly. Then spread the mustard mixture between the lamb racks and then press the breadcrumb mixture evenly on top of the meat. Return immediately to the oven and roast for another 15 minutes or until the meat is medium rare or to your liking.
- Take the lamb out of the oven and cover with aluminium foil, allowing it to rest for at least 10 minutes before cutting them into chops and serving.
Buon Appetito!
