(FOX 2) - The Dirty Dog Jazz Cafe has spring fever.
Chef Andre Neimanis & Chef Eric Bryer joined us in the FOX 2 Cooking School to tell us more about some of their featured spring dishes right now. You can hear more from them in the video player above, and get their lamb recipe below.
Mustard and Herb Crusted Rack of Lamb
Makes 8 servings
Active time 25 min total time 1 1/2 hr
1 1/2 cups fine fresh bread crumbs
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 tablespoons olive oil
3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
tablespoons Dijon mustard
Special Equipment · an instant-read thermometer
1. Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
2. Put oven rack in middle position and preheat to 400°F.
3. Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to roasting pan, arranging fatty sides up.
4. Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
5. Roast lamb until thermometer inserted diagonally 2 inches into center touch registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chop