Last Updated on March 7, 2016

Served with parmesan, watercress, and pickled onion salad

Servings: 4

1 red onion peeled and sliced thinly
½ quart rice wine vinegar
1 clove garlic (chopped)
drizzle of olive oil
Salt and pepper to season
1 bunch scallions- with roots removed, washed and patted dry
1 cup Dijon mustard
2 racks of lamb (preferably American)
½ cup plus 3 tablespoons finely grated parmesan cheese, divided
½ cup panko breadcrumbs
1 bunch watercress (trimmed and washed)
2 tablespoons olive oil
Herbs (removed from stem):
1 sprig parsley (roughly torn)
1 sprig tarragon (roughly torn)
1 sprig dill (roughly torn)

DIRECTIONS:

Day before (or more):

• Submerge red onions in half quart of rice wine vinegar.  Store in the refrigerator overnight or longer.

Day of:

• Heat your grill.  Heat your oven to 475 degrees.
• Mix garlic with olive oil, salt and pepper.
• Brush scallions with olive oil mixture
• Grill scallions until they are soft and then cool them down on a sheet tray.
• Once they are cool chop them up to a medium fine chop.
• Combine with the mustard in a bowl and mix well.
• Rub the mustard scallion mixture all over lamb.
• Sprinkle the lamb with salt and pepper.
• In a separate bowl mix together ½ cup of the parmesan and the breadcrumbs.
• Sprinkle this mixture on top of the mustard covered lamb.
• Put the racks of lamb into a baking dish and bake for 20 minutes or until they are cooked medium/medium rare.
• In a separate mixing bowl mix pickled onions with watercress, remaining parmesan, olive oil and herbs.  Season with salt and pepper to taste.
• Take the lamb out of the oven and off the pan and put on a rack to cool.  Let the lamb rest for 7-8 minutes.
• Once the lamb has rested slice the racks into chops.
• Plate the salad with 3 chops per/person.  On the cut side of the lamb sprinkle sea salt to taste.