Lamb Saddle with Herb and Parmesan Crust
Serves 4
2 , 8-bone Frenched domestic lamb racks 1 / 2 c Dijon mustard 1 / 2 c panko 1 / 2 c Reggiano parmesan cheese , grated 1 / 2 tbsp red pepper flakes 1 / 2 tbsp parsley , chopped 1 / 2 tbsp thyme leaves 1 / 2 tbsp rosemary leaves 2 tbsp olive oil Cracked peppercorn and kosher salt to taste
Preheat a large iron or stainless-steel induction skillet . Set aside oil . In a small bowl , combine all ingredients except for mustard , salt and pepper . Set aside panko herb crust . Cut lamb saddles in half , four bones for each guest , and sear fat side down in preheated skillet with olive oil . Cook lamb for four minutes on each side . Brush with mustard and sprinkle well with panko herb crust . Bake in a 475-degree oven for 12 minutes for medium rare . Remove and let rest on a cutting board for two minutes . Cut into double chops and serve immediately .
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