Roasted Rack of New Zealand Lamb Persillade

1 8-bone lamb rack, frenched

Marinade:

• 1 tbs. Arbequina extra virgin olive oil
• 1 tsp. garlic, minced
• 1 tbs. shallots, minced
• 1 tbs. fresh thyme, rosemary, and oregano mix, chopped
• ½ tsp. kosher salt
• ¼ tsp. black pepper

Mustard mxture:

• 1 tbs. prepared mustard
• 1 tbs. grain mustard
• 1 tbs Dijon mustard

Bread crumb mixture:

• 1 cup panko bread crumbs
• 2 tbs. butter, melted and clarified
• 1 tbs. turmeric
• ½ tbs.garlic, minced
• 1 tbs. fresh parsley, chopped

Directions

Marinade: combine olive oil, garlic, shallots, herb mix, salt, and pepper and rub onto lamb. Marinate 4-5 hours.

Heat oven to 350. Charbroil lamb on all sides, then roast in oven for 10 minutes or until internal temp reaches 110-115. Remove and let cool.

Brush with mustard mixture and coat with bread crumb mixture. Bake at 350 for 12-15 minutes. Remove from oven and let rest 5 minutes.