Author Notes
What says spring better then maple syrup? Spring lamb! This maple syrup and dijon marinated lamb taste sweet and tangy and the fresh herb crust is a perfect match to the lamb’s rich flavor.
—Claudia Ficca
Ingredients
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1
8-bone lamb rack, french-trimmed
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1/4 cup
maple syrup
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1 tablespoon
dijon mustard
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1 tablespoon
chopped oregano leaves
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1 tablespoon
chopped rosemary leaves
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1 cup
plain breadcrumbs
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2 tablespoons
olive oil
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2
vine stems of cherry tomatoes
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Salt and pepper to taste
Directions
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Marinate the lamb overnight with maple syrup and dijon. When ready to cook, let the lamb come to room temperature.Preheat oven to 400 degree F.
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Brush the lamb with olive oil and season with salt and pepper. Heat a large non-stick pan over high heat and cook the lamb for 4 minutes on each side, just until browned and remove from heat.
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Place the fresh herbs in a bowl with bread crumbs and olive oil. Toss to combine. Press the lamb into the breadcrumbs and place on a baking tray.
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Place the tomato stems of the same baking tray ans drizzle with olive oil and season with salt.
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Roast for 15 minutes for rare or 20 minutes for medium. Let the rack of lamb rest for 5 minutes before serving.
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