Description
Fresh Ontario rack of lamb coated in a herbed panko crust, pan-seared and served with brown butter mushrooms.
From the 2018 Student Chef Competition hosted by Ontario Sheep Farmers and Mushrooms Canada. Recipe by Fleming College, Chef Steve Benns, Kayla Daluz, Prabhakar Athinarayan, and Om Patel.
Ingredients
Units
Scale
- 2 racks of lamb
- Salt and pepper, to taste
- 2 tbsp French mustard
- 2 oz panko bread crumbs
- 1/4 bunch cilantro, chopped
- 1/4 bunch mint, chopped
- 1 tsp cumin
Brown Butter Mushrooms:
- 1 lb cremini mushrooms
- 3 tbsp butter
- Salt and pepper, to taste
Instructions
Rack of Lamb:
- Clean rack, season salt and pepper, sear meat. Cover in mustard and the herb panko (cilantro, mint, and cumin).
- Roast in oven until cooked through to medium-rare 5-10 mins at 400°F.
Brown Butter Mushrooms
- Melt butter in a large sauté pan over medium-high until lightly bubbling and brown. Add cremini mushrooms, cook until lightly brown and moisture has released about 8-10 min. Season with salt and pepper to taste. Plate lamb and serve with brown butter mushrooms.