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| Rack of Lamb |
Rack salted, then fried on both sides; coated in mustard, parmesan cheese, minced garlic and gf breadcrumbs.
Hot pan into a 450f oven for 12 -15 minutes (if reheating later). I don't like cooking by time and temperature, but temps over 400f fry the digital thermometer probes.
(This was an Emeril recipe, and I used those instructions to see where it led me as an exercise.)
The crust was very tasty, and I wished I'd made a pan sauce from the drippings to go with it.
If I had done this my way, I would have baked it at a lower temperature (300f) and used a probe to pull it at 131f. Ah, well, at least there were no tears.
