Menu: Dijon & Panko-Crusted Rack of Lamb with French Potatoes and Spinach Sauté
PrintCrusted Rack of Lamb
Don’t be scared off by this easy-to-execute recipe! The simple preparation yields amazing results and when served with French potatoes and a quick spinach sauté I know you’ll be delighted with the results!
Ingredients
Scale
1 rack of lamb (Frenched if possible, 1–2 lbs)
1 cup Dijon mustard (fort — strong)
2 cups Panko breadcrumbs
1 bunch fresh rosemary
1 bunch fresh thyme
4 cloves garlic, minced
salt and pepper to taste
olive oil
1 lb butter (don’t worry, we’re not using it all!)
1 bag baby potatoes (aka Dutch potatoes)
1 bag baby spinach
1 Tbsp red wine or apple cider vinegar