Return to Todd's recipes   |   Back to HSN Cookbook   |   Print Friendly Version

Serving Size: 4

4 tablespoons unsalted butter
1 tablespoon fresh rosemary, roughly chopped
1 cup unseasoned dry bread crumbs
2 tablespoon chopped fresh parsley
2 tablespoons olive oil
1 full (8) rack of lamb - trimmed of excess fat, Frenched, exposed bones covered in aluminum and split in half
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
4 tablespoons Dijon mustard
1 cup olive tapenade
1 bunch watercress for garnish

1. Preheat oven to 450 degrees. In a sauté pan, over medium high heat, melt butter. Add rosemary and bread crumbs. Cook 2-3 minutes, until bread crumbs lightly brown. Fold in parsley. Remove from heat and set aside.
   
   
2. Season lamb with salt and pepper. In a large heavy-bottomed skillet, over high heat, add olive oil and sear racks meat side down for 2-3 minutes or until lightly browned. Turn and cook other side 1-2 minutes and remove from heat.
   
   
3. Place lamb in a small roasting pan, meat side up. Spread mustard in an even layer over the lamb. Spread tapenade in same manner. For a third layer, coat with bread crumbs. Pat coating lightly to ensure the coating adheres. Place in oven for 20-25 minutes (or until internal temperature reaches 135-140° for medium rare). Remove and let rest 5 minutes.
   
   
4. To Plate: Slice individual chops or into 2 chop servings. Place a large mound of watercress in the center of serving platter. Place chops around watercress, bones pointing toward the edge of the plate.