Roasted Rack of Lamb with Herb Crust

(Serves 4)

Ingredients

Lamb Racks
2 whole	Racks of lamb, bones Frenched (preferably Canadian – Alberta or Ontario)
To taste	Kosher salt
To taste	McCormick Gourmet Collection™ Ground Black Pepper
45 mL (3 tbsp)	Louianna Estates Olive Oil

Herb Crust
¼ bunch	Italian parsley, washed, dried and stems removed
½ bunch	Chives
1 sprig	Rosemary, stems removed
6 stems	Thyme, stems removed
1 sprig	Sage, stem removed
1 sprig	Basil, stem removed
1 sprig	Mint, stems removed
3 cloves	Roasted garlic (see recipe in Foodies extras)
75 mL (1/3 cup)	Extra virgin Louianna Estates Olive Oil
6 slices	White bread, no crusts
To taste	McCormick Gourmet Collection™ Kosher Salt
To taste	Fresh ground black pepper

Method

Preheat a toaster oven to 110ºC (225ºF).
Preheat an electric skillet to 220ºC (450ºF).
Cut racks in half evenly and season with kosher salt and fresh ground pepper. Add olive oil to skillet and sear to caramelize on all sides.
Remove from skillet and wrap the bones in aluminum foil to prevent burning during roasting. Set aside.
To prepare the herb crust: using a hand blender, add the parsley, rosemary leaves, thyme leaves, sage, basil, mint, roasted garlic and olive oil. Blend until the herbs are finely chopped but not puréed to a paste.
Transfer herbs to a food processor; add salt, pepper and white bread. Pulse until all ingredients are well combined.
Firmly press herb mixture on top of the lamb racks.
Place racks on a toaster oven rack; insert a digital thermometer preset to 60ºC (138ºF) internal temperature and place the lamb in the toaster oven.
Once internal temperature has reached, remove lamb from oven and rest for 10-15 minutes. Cut and serve.

Herb crust should be moist enough to hold together when pressed in the palm, but not too saturated in oil that it seeps out.

All, some, or your choice of herbs can be used or substituted in the herb crust.