Rack of Lamb With Sage Crust

Ingredients

• 2 whole racks of lamb (1 to 1 1/4 pounds each)
• Kosher salt and freshly ground black pepper
• 2 teaspoons vegetable oil
• 2 cups fresh (soft) bread crumbs
• 3 tablespoons finely grated Parmesan cheese
• 4 cloves minced garlic
• ⅔ cup chopped fresh sage leaves
• ¼ cup olive oil
• 2 tablespoons Dijon mustard
• Aged balsamic vinegar, to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1216 calories; 108 grams fat; 42 grams saturated fat; 0 grams trans fat; 48 grams monounsaturated fat; 9 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 43 grams protein; 201 milligrams cholesterol; 483 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 – 6 servings

Preparation

1. Preheat the oven to 475 degrees. Season the racks generously with salt and pepper. Place a large cast-iron skillet over high heat. When very hot, add the oil and sear one of the lamb racks all over until it is very brown, about 2 minutes per side. Transfer to a roasting pan fitted with a wire rack, laying it rounded-side (the side with the fat) up. Repeat with the remaining rack of lamb. Cover with foil and set aside.
2. Place the remaining ingredients except for the balsamic vinegar in the bowl of a food processor. Add 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper and process until it forms a paste. Press the paste onto the rounded side of the racks. Roast until desired doneness, about 15 for medium rare. Allow to rest for 5 minutes, covered, before carving and serving drizzled with balsamic vinegar.

30 minutes