Ingredients
- 1 8-bone lamb rack, french-trimmed
- 1/4 cup Pure Maple Syrup
- 1 tbs Maple Mustard
- 1 tbs chopped oregano leaves
- 1 tbs chopped rosemary leaves
- 1 cup plain breadcrumbs
- 2 tbs olive oil
- 2 vine stems of cherry tomatoes
- Salt and pepper to taste
Directions
- Marinate the lamb overnight with the maple syrup and mustard. When ready to cook, let the lamb come to room temperature and preheat the oven to 400 degree F.
- Brush the lamb with olive oil and season with salt and pepper. Heat a large non-stick pan over high heat and cook the lamb for 4 minutes on each side, just until browned and remove from heat.
- Place the fresh herbs in a bowl with bread crumbs and olive oil. Toss to combine. Press the lamb into the breadcrumbs and place on a baking tray.
- Place the tomato stems of the same baking tray ans drizzle with olive oil and season with salt.
- Roast for 15 minutes for rare or 20 minutes for medium. Let the rack of lamb rest for 5 minutes before serving.