First time making rack of lamb though it wasn't my first time eating it. Lamb is awesome, I'm not gonna lie. I was pretty excited to get to make it and it turned out pretty awesome!

In terms of cooking we seared the lamb on all sides first. Then we packed on our herb mixture on the top of the rack (the not bone side). This herb mixture was 1/4cup of fresh basil leaves, 1/4 cup fresh parsley, 2tbsp minced fresh thyme leaves, 1 tsp minced fresh rosemary leaves, and 1 clove of garlic all processed in the food processor with 1/4 cup olive oil and 1/2 cup of grated parmesan cheese.

We put the rack in a 375 degree oven until it reached an internal temp around 130 (ish.. sorry not to be exact..)

When the lamb was around that internal temp we pulled it out of the oven and packed it with our breadcrumb mixture. This was 1 slice of white bread, 2tbs parmesan cheese, 1 minced shallot, 1 tbs olive oil and salt and pepper in the food processor. We put the lamb back in the oven and finished cooking it. (Internal temp of about 165)

The original recipe had us made the bread crumb mixture, then the herb mixture, then start searing the lamb so if that's the way you wanna try it. It works. Our lab came out the perfect done-ness with just enough rawness in the middle that the lamb was super soft and tender. We also made a side of roasted potatoes but I'll talk about that in the next post.

Easy to say I love lamb. I wish I could have it all the time.