Best end of lamb with breadcrumps and persley


  • 2 ½ lb rack of lamb(1.1 kg), frenched
  • salt, to taste
  • pepper, to taste
  • 5 tablespoons olive oil, divided
  • 8 cloves garlic, peeled and smashed
  • ¾ cup breadcrumb(85 g)
  • ¼ cup fresh flat-leaf parsley(10 g)
  • 1 ½ tablespoons fresh rosemary
  • ½ cup grated parmesan cheese(55 g)
  • 1 ½ tablespoons whole grain dijon mustard


    step 1

    Preheat oven to 400°F (200°C).

    step 2

    Season lamb generously with salt and pepper.

    step 3

    Heat a cast iron over medium high heat.

    step 4

    To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.

    step 5

    Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.

    step 6

    Brush the top and sides of the lamb with mustard.

    step 7

    Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.

    step 8

    Allow to rest before slicing.