¾ cup (185 mL) panko bread crumbs
3 tbsp (45 mL) olive oil
2 tbsp (30 mL) herbes de Provence
3 cloves garlic, minced
1 tbsp (15 mL) minced rosemary leaves
1 tsp (5 mL) pepper
½ tsp (2 mL) salt
3 frenched lamb racks, each 1½ lb (750 g) and with 8 bones
3 tbsp (45 mL) smooth Dijon mustard
Rosemary sprigs for garnish
Grilled Minted Potatoes (recipe follows)
- Preheat barbecue to medium.
- Stir together bread crumbs, olive oil, herbes de Provence, garlic, rosemary, pepper and salt in a medium bowl. Spread out on a large shallow dish and set aside.
- Pat lamb racks dry, then place, fat-side down, on grill. Close lid and cook, reducing temperature if flare-ups occur, for 3 to 5 minutes, until golden. Remove lamb racks to a large plate and let cool slightly. Leave barbecue on.
- Brush mustard evenly over fat side of each lamb rack. Holding 1 rack by its bones, carefully press mustardy side into bread crumb mixture so it adheres evenly. Repeat with remaining lamb. Sprinkle any remaining bread crumb mixture evenly over lamb, pressing so it adheres.
- Return lamb, bone-side down, to grill. Close lid and cook over medium heat, reducing heat or moving racks to cooler part of grill if flare-ups occur, for about 15 minutes, until a meat thermometer inserted into meaty part of lamb registers about 130°F (55°C) for rare.
- Remove lamb to a cutting board, cover loosely with foil and let stand for 10 minutes. Cut lamb into individual chops and arrange on a warm serving platter. Garnish with rosemary sprigs and serve with Grilled Minted Potatoes.
Grilled Minted Potatoes
- Allowing about 6 potatoes per person, toss halved mini potatoes in enough olive oil to coat them, then thread onto metal skewers. Grill over medium heat, turning often, for about 20 minutes, until tender. Remove potatoes from skewers. Toss in more oil, plus salt, pepper and finely chopped mint to taste.