So, naturally when I (and about 20 other gals) was asked to design a custom baby onesie for Brian's cousin's baby shower, my mysterious mind went straight to lamb -- specifically herb-crusted rack of lamb (so obvious, right? I know.).
I have a tried and true, finger-licking good recipe that I love dearly. I printed it on an iron-on transfer, added some ribbon, sequins, and voila! My fictional baby clothes line "Baby Food" was born. My mother-in-law thinks I could make a great living selling these recipe onesies in 5-packs (an appetizer, entree, two sides, and dessert). Not a bad idea!
Herb-Crusted Rack of Lamb
Prep 20 minutes Total 40 minutes
- 2 racks of lamb, well trimmed
- Olive oil
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1 ½ cups breadcrumbs
- 3 large garlic cloves, chopped
- 2 tablespoon unsalted butter, melted
- 1 tablespoon chopped fresh mint
- Salt and pepper
Preheat oven to 450oF. Brush lamb with oil. Sprinkle with salt, pepper, rosemary and thyme. Place lamb, meat side up, on rimmed baking sheet. Mix breadcrumbs, garlic, butter, and mint in medium bowl. Press breadcrumb mixture onto meat side of lamb. Roast until thermometer inserted into lamb registers 130oF, about 20 minutes for medium-rare.