When the boys were little, it was never easy to find a babysitter on Valentine’s Day so we would put the kids to bed early and have an intimate dinner with a good bottle of wine and these amazing mustard-coated lamb racks served rib ends up and gently interlocked on an heirloom silver platter. A simple dessert of fresh strawberries capped off a quiet romantic evening.
2 racks of lamb about 7 ribs each
2 large cloves of garlic
1/2 teaspoon kosher salt
1 1/2 teaspoon oregano (or rosemary or thyme), fresh or dried
2 tablespoons lemon juice
1/4 cup olive oil
1 cup coarse breadcrumbs, fresh or Panko
2 tablespoons melted butter
Your racks should be frenched for the best presentation. If your butcher did no French the racks, do this first. Then, score the fat side of the racks lightly by making shallow crisscross cuts. Leave the rib ends free and coat the tops and sides of the racks with the mustard mixture. This can be done up to a day in advance and kept refrigerated until ready to cook.
Melt the butter and mix with breadcrumbs.

2/14/14