Herbed Rack of Lamb with Pomegranate Balsamic

Herbed Rack of Lamb with Pomegranate Balsamic

INGREDIENTS 

2 Racks of lamb (about 2 lbs) 

.5 TBS Dijon or mild mustard 

1.5 TBS Pomegranate Dark Balsamic 

2 TBS Herbs de Provence Olive Oil 

1.5 cups panko bread crumbs (enough to coat rack) 

Salt and pepper

MEHTOD

Preheat the oven to 350°F. For extra flavor rub lamb a drizzle of Pomegranate Balsamic and sprinkle with salt and pepper. Heat 2 TBS of Herbs de Provence OO, on high in frying pan. Quickly sear each side of the two racks, roughly one minute each side, remove from heat In a bowl combine .5 TBS mustard and 1 TBS pomegranate balsamic, use your hands to rub the mixture on the lamb racks coating thoroughly. Mix breadcrumbs and a pinch of salt and pepper on a plate and cover racks entirely with breadcrumb mixture. Once coated place on baking sheet and Drizzle with small amount of Herbs de Provence OO, place in preheated oven cook for minutes 15- 20 minutes for medium to medium rare temperature. Remove from oven let stand for about 5 minutes before dividing rack. Serve immediately.