Served with parmesan, watercress, and pickled onion salad
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)
Day before (or more):
- Submerge red onions in half quart of rice wine vinegar. Store in the refrigerator overnight or longer.
- 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.