Crispy Herbed Rack of American Lamb with Buttered Spring Pea Mix
- 2 American Lamb racks, frenched (about 3 pounds), trimmed
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 6 tablespoons grainy Dijon-style mustard
- 1 cup panko bread crumbs
- 3 tablespoons melted butter
- 2 tablespoons chopped parsley
- 2 tablespoons finely grated Parmigiano Reggiano cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons unsalted butter
- 2 shallots, finely chopped (about 1/2 cup)
- 1/2 pound fresh or frozen peas
- 1/2 pound sugar snap peas, threaded, sliced in half on the diagonal
- 1/2 pound Chinese snow peas, threaded
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Season lamb generously with salt and pepper. In a large heavy skillet, heat oil over medium-high heat. Add racks, fat-side down; brown for 3 minutes. Flip and sear an additional 3 minutes. Remove to a baking sheet or roasting pan; cool for 5 minutes. Spread meaty part of racks evenly with mustard.
- In a small bowl, toss panko with butter, parsley, Parmigiano Reggiano, salt and pepper. Press half of panko mixture firmly into each rack to form a crust on top of mustard.
- Roast racks at 425° until medium-rare, about 15 minutes. Remove from oven; let rest for 10 minutes. Cut racks into chops.
- While lamb is resting, heat butter in a large skillet over medium heat. Add shallots; cook until soft, 2 to 3 minutes.
- Add peas, snap peas and snow peas; cook just until tender-crisp, an additional 2 to 3 minutes. Add tarragon, parsley, salt, and pepper.
Source: American Lamb Board