Herb-Crusted Rack of Lamb

I'm kind of on a lamb kick these days. It took me awhile to learn to like lamb, but now it's one of my favorite things.

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!

The front.

The back.

Herb-Crusted Rack of Lamb

Prep   20 minutes      Total   40 minutes

Serves   6

• 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 450^oF. 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 130^oF, about 20 minutes for medium-rare. 

Enjoy!!