Rack of Lamb stuffed with Garlic and Herbs

• 4-5 cloves of garlic
• fresh Thyme
• fresh Rosemary
• 1 rack of lamb (Frenched )
• Olive Oil (E.V.O.O)
• Dijon Mustard
• kosher salt
• Panko bread crumbs

Hardware:

• Roasting pan
• large heavy pan
• mortar and pestle
• knife (with long thin blade)
• tin foil
• Misc. kitchen utensils

Methodology:

1. Preheat oven and roasting pan to 400°
2. Put all the herbs and garlic in the mortar and grind it with some kosher salt and some olive oil until it becomes a thick paste.
3. Trim any excess fat from the rack of lamb
4. Stand the rack of lamb on its edge and plunge the knife into the eye of the meat. Do this on both ends, the hole should meet in the middle. Use your fingers to widen the holes.
5. Stuff the herb garlic mixture into the hole. Use your fingers to get it to the center.
6. Salt the rack of lamb and then give it a thin coat of olive oil.
7. Sear the rack of lamb on all sides (including the ends) in the heavy pan over med-high heat.
8. Remove from pan when done searing and spread a thin coat of dijon mustard over the top of the meat.
9. Wrap the frenched bones in tin foil (it should be removed after cooking) because they will tend to burn otherwise.
10. In a bowl mix a 1.5 cups of Panko bread crumbs with some olive oil. This will help them brown as well add flavor.
11. Liberally spread the bread crumbs on the rack of lamb covering the mustard.
12. Place in the hot roasting pan and cook for 25 minutes.
13. Remeber lamb is usually eaten fairly rare, if you like it more well done you may have to add time