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Categories:Viewed: 36 - Published at: 3 years ago
Ingredients
- 3 tablespoons dried lavender
- 1 1/2 teaspoons each dried basil, thyme, fennel seed and savory
- 1 1/2 teaspoon dried thyme
- 1 1/2 teaspoon dried fennel seed
- 1 1/2 teaspoon dried savory
- 1 tablespoon cracked black peppercorns
- 1/2 teaspoon ground cinnamon
- 23 cup fresh bread crumbs
- 2 racks of spring lamb, about 1 1/2 pounds each, fully trimmed and frenched by your butcher
- 13 cup honey
- 1/2 teaspoon salt
Method
- Preheat the oven to 425 degrees.
- Combine the herbs, peppercorns, cinnamon and bread crumbs in a bowl.
- Set aside.
- Completely coat the racks of lamb with the honey.
- Cover with a thick layer of the seasoned bread crumbs.
- Put the lamb on a rack over a roasting pan and roast until a meat thermometer inserted in the rack reads 125 degrees for rare meat, or 130 for medium rare, about 25 to 35 minutes.
- Remove the lamb from the oven.
- Season with salt.
- Let it rest at least 20 minutes before slicing.
