Recipe by Abraham Risho
"Slathering lamb racks in Dijon and then encrusting them with savory bread crumbs is not exactly an original idea; the French have been doing it for centuries. But once you add a little spice to it, and the sweetness of cream sherry, you end up with a new version of a classic dish.
When I first made this version, I used Greek Myzithra cheese in place of parmesan, but the Italian cheese goes very well in its place. I enjoy eating lamb rack at a perfect medium rare where it is an even-pink all the way through center. If you get smaller racks you can also have this as a great appetizer! "
~Chef Abraham Risho
1Tbs Advieh Spice Blend
2Tbs Dijon Mustard
2Tbs Sherry Wine
1.5 lbs Frenched lamb racks
1C Toasted bread crumbs
Zest from one lemon
1/2C Pinenuts, toasted
1/4C Parmesan Cheese
1/4 Extra Virgin Olive Oil
Glaze: simmer Dijon, honey, sherry and Advieh until honey is dissolved; set aside to cool to room temp
Cut the lamb rack into 4 bone sections then salt
Combine bread crumbs, lemon zest, chopped pinenuts, parmesan and half the olive oil with a fork to make the crumb mixture
Completely coat the meat of the lamb racks with the glaze and then dredge into the crumb mixture and press on to make an even coating
Wrap the bones with aluminum foil to avoid burning and place in a heavy oven pan drizzled with the re-maining oil
Heat oven to 425 degrees and roast lamb for 12-15 minutes. Remove and let rest for 10 minutes.
Optional: start with twice the glaze from above and set 1/2 aside; complete recipe, reheat glaze, pour on plate, place ribs on glaze and sprinkle with parsley to serve