Rack of Lamb

Main Dishes
Rack of Lamb
  • lamb racks (frenched)
  •  3 Tbsp (15 mL) 100% Ontario Honey
  •  3 Tbsp (15 mL) 'Grain of Dijon' mustard
  •  1 oz (28 g)mixed dried herbs (mint, oregano, basil, sage)
  •  4 oz (113 g) breadcrumbs
  •  salt and pepper to taste

In a hot cast iron pan, sear the lamb on all sides.

Combine herbs and bread crumbs.

Mix honey and mustard into a paste and brush over the lamb.  Dredge the lamb in the herb/breadcrumb mixture and coat thoroughly.

Season with salt and pepper and roast at 400°F (200°C) degrees for 15-20 minutes until golden brown and a meat thermometer reads 130 degrees.

Drizzle any remaining honey/mustard sauce over the lamb just before serving.