Ingredients
- 1/2 cup fresh bread crumbs made from firm white bread, crusts removed
- 1/4 cup fresh parsley, chopped
- 5 1/2 teaspoon fresh mint, chopped
- 5 1/2 teaspoon fresh tarragon, chopped
- 1 teaspoon garlic clove, minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Salt and fresh ground pepper
- 1/2 cup fresh bread crumbs made from firm white bread, crusts removed
- 1/4 cup fresh parsley, chopped
- 5 1/2 teaspoon fresh mint, chopped
- 5 1/2 teaspoon fresh tarragon, chopped
- 1 teaspoon garlic clove, minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Salt and fresh ground pepper
- Salt and freshly ground pepper
- 2 tablespoon extra virgin olive oil
- 2 tablespoon dijon mustard
- 1/2 cup fresh bread crumbs made from firm white bread, crusts removed
- 1/4 cup fresh parsley, chopped
- 5 1/2 teaspoon fresh mint, chopped
- 5 1/2 teaspoon fresh tarragon, chopped
- 1 teaspoon garlic clove, minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Salt and fresh ground pepper
- Salt and freshly ground pepper
- 2 tablespoon extra virgin olive oil
- 2 tablespoon dijon mustard
- 1/4 cup fresh chives
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh basil leaves
- 3 cup scallions
- 1 cup garlic clove
- 1/2 cup extra virgin olive oil
- 1/2 cup Salt and pepper
- 1 cup farro (spelt)
- 5 1/2 cup chicken broth or water
- 1/4 cup butter
Preparation
Baking Directions:
To prepare Herb CrustIn a medium bowl, combine bread crumbs, herbs, and garlic.
Drizzle with olive oil and toss to moisten bread crumbs.
Season with salt and pepper.
Process all together in a food processor fitted with a metal blade until crumbs are fine and green.
To prepare Rack of LambPreheat oven to 400 degrees.
Season rack of lamb with salt and pepper in a 12-inch sauté pan.
Heat oil over high heat, add lamb, meat side down and sear until nicely browned, about 3 to 4 minutes.
Transfer pan to oven and roast for 7 minutes or until a meat thermometer inserted in the center reads 125 degrees.
Remove lamb from oven, spread mustard on top of the rack of lamb, cover with bread crumbs, pressing to make sure crumbs adhere.
Broil until crust is golden brown, about 1 to 2 minutes.
Cut into double or single rib chops.
To prepare Herb Farrotto In the bowl of a food processor, or blender, combine the chives, parsley, basil, scallions, garlic, and olive oil.
Process until pureed; season with salt and pepper.
Bring 3 quarts of salted water to a boil, add farro, and cook until al dente or tender, about 10 minutes.
Drain and set aside.
In a 12-inch sauté pan, heat the butter; add the cooked farro, then the chicken stock, allowing the chicken stock to be absorbed by the farro.
Stir, season with salt and pepper, and serve.
