Eosinophilic Esophagitis Friendly Herb Crusted Rack of Lamb

Total time1 hr 5 min

Prep time20 min

Cook time30 min

4.8

(22)

Eosinophilic Esophagitis Friendly Herb Crusted Rack of Lamb

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Ingredients

4 servings

2 racks of lamb (about 1.5 lb / 680g each), frenched
1 ½ tsp kosher salt
½ tsp black pepper, freshly ground
2 tbsp olive oil

For the herb crust

2 tbsp dijon mustard
1 cup fresh breadcrumbs
3 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
2 cloves garlic, minced
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

lemon wedges, for serving (optional)

Instructions

1
Remove the racks of lamb from the refrigerator 30 minutes before cooking and pat them thoroughly dry with paper towels. Season all over with the kosher salt and black pepper.
2
Preheat the oven to 425°F (220°C).

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