Saverne Crusted Rack of Lamb
Ingredients
- 1 rack of lamb (1 ½ -2#)
- 4 clove garlic
- ½ cup Saverne Garden Fresh or Classic Sauerkraut brine removed (drain well)
- ¾ cup panko bread crumbs
- 1 TBS fresh parsley, roughly chopped
- 2 tsp fresh rosemary, stems removed
- 6 TBS olive oil divided
- 2 TBS Dijon mustard
- Kosher salt
- Black pepper
Directions
- Preheat oven to 400 degrees, place parchment paper on baking sheet
- Remove lamb from package and pat dry, season well with salt and pepper
- Heat a cast iron pan over medium high heat
- Add 2 TBS oil to the pan, once smoking add lamb
- Sear all sides of lamb until brown, about 2-3 minutes a side
- Once seared, place lamb on baking sheet
- In a food processor, add garlic, parsley, rosemary, sauerkraut, breadcrumbs and 2 TBS olive oil. Pulse until combined.
- Pour onto a baking sheet and place under the broiler for a couple of minutes. *Do not walk away during this short period of time.
- Readd to the food processor, blend one last time to crumble. Pour onto large plate and set to side.
- Brush the top (not bone side) and sides with mustard
- Coat the same area with bread crumb mixture, pressing to be sure crumb mixture adheres
- Roast in oven for 20-25 minutes, or until lamb reaches desired temperature
- Remove from oven and rest 10-15 minutes, slice and enjoy!
