2 Racks of Lamb
3 Tablespoons Dijon Mustard
Salt & Pepper to Taste
3 Tablespoons Canola Oil
2 Tablespoons Mined Garlic
3 Table Spoons Chopped Parsley
1 cup Bread Crumbs
2 Tablespoons Olive Oil
Begin by rinsing and drying your racks of lamb. Trim and French the chops while being sure to score the fat. Frenching gives a clean look to the bones for an upscale presentation and scoring prevents the fat from cupping and pulling away from the meat
Salt the meat and let it come up to room temperature for about a half hour.
Season with pepper before searing.
Sear the racks one at a time to prevent the pan from losing too much heat. Sear all around for about 2 minutes a side in canola oil until golden brown. Once seared, remove from pan and drain off excess fat
Make your Persillade by combining your garlic, chopped parsley and bread crumbs
Add a little olive oil to get the ingredients to stick together
Coat the seared meat with the Dijon mustard and pat on the Persillade as a crust. You can refrigerate the product now for a few hours if needed; just let sit for 30 minutes after removing it again from the refrigerator
Before roasting, cover the exposed bones with aluminum foil to prevent discoloring during the cooking process.
Cook at 350°F bone side down with a probe set point of 130°F.
Once up to temperature, remove from cook and hold and let sit for 15 minutes
I used a FWE / Food Warming Equipment Co. cook and hold oven to make this.