Name: Herb-Crusted Spring Lamb
Yield: 4 to 6 servings
Ingredients: 1 rack of lamb (about 1½ to 2 pounds), frenched; 2 tablespoons olive oil; Salt and freshly ground black pepper; *Herb Crust:**; 1 cup fresh breadcrumbs (from day-old bread); 3 tablespoons fresh parsley, finely chopped; 2 tablespoons fresh mint, finely chopped; 1 tablespoon fresh rosemary, finely chopped; 2 cloves garlic, minced; Zest of 1 lemon; 3 tablespoons olive oil; ½ teaspoon salt

Lamb and spring go together for a reason — this is the season when lamb is at its most tender and mild. A bright herb crust adds freshness that matches the time of year. Serve this with roasted new potatoes or the radish salad from this book.

Ingredients

1 rack of lamb (about 1½ to 2 pounds), frenched
2 tablespoons olive oil
Salt and freshly ground black pepper
*Herb Crust:**
1 cup fresh breadcrumbs (from day-old bread)
3 tablespoons fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
1 tablespoon fresh rosemary, finely chopped
2 cloves garlic, minced
Zest of 1 lemon
3 tablespoons olive oil
½ teaspoon salt

Method

Remove the lamb from the refrigerator 30 minutes before cooking — cold meat doesn't cook evenly.
Preheat your oven to 220°C (425°F).
Make the herb crust: Combine the breadcrumbs, parsley, mint, rosemary, garlic, lemon zest, olive oil, and salt in a bowl. Mix with your hands until it holds together loosely.
Season the lamb rack generously with salt and pepper on all sides.
Heat 2 tablespoons olive oil in a large oven-safe skillet over high heat. Sear the lamb, fat side down first, for 2 minutes per side until well browned. Remove from heat.
Brush the top (fat side) of the lamb lightly with Dijon mustard if you like (not required, but it helps the crust stick). Press the herb mixture firmly onto the top and sides of the rack.
Roast for 20 to 25 minutes for medium-rare (internal temperature of 54°C (130°F)) or 25 to 30 minutes for medium (60°C (140°F)).
Rest for 10 to 15 minutes, loosely tented with foil. The temperature will rise another 5 degrees as it rests.
Slice between the bones and serve.
*Storage:** Cooked lamb keeps refrigerated for 3 days. It's excellent cold, sliced thin, on a salad.
*Seasonal note:** If you have access to a local farm that raises lamb, spring is the time to connect with them. The flavor difference between pasture-raised spring lamb and what you find in most grocery stores is significant.