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Herb-Crusted Rack of Lamb Recipe


Herb-Crusted Rack of Lamb Recipe Recipe

Ingredients:
  • 2 (2- to 2-1/2-pound) frenched 8-bone racks of lamb , fat cap trimmed to 1/4 inch
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 5 medium garlic cloves , finely chopped
  • 5 anchovy fillets , salt-packed or oil-packed, rinsed, dried, and finely chopped
  • 6 tablespoons unsalted butter (3/4 stick), at room temperature and cut into small pieces
  • 1 1/2 cups panko
  • 3 tablespoons finely chopped fresh Italian parsley leaves
  • 1 tablespoon finely chopped fresh rosemary
  • 1/3 cup Dijon mustard
  • 1 tablespoon honey
  • Gray or coarse sea salt , for serving
Directions:
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