Ingredients (2 servings)
- 1 rack of lamb (about 1 ½ lb)
- 2 tablespoons of BBQ sauce
- 1 cup of graham crumbs
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- 1 teaspoon of fresh thyme
- Salt and pepper
Preparation
- Preheat oven to 425°F.
- Season the rack with salt and pepper.
- Heat a skillet over medium high heat and add a little olive oil. Sear the rack of lamb for about 3 minutes on each side. Set aside.
- Combine graham, cinnamon, cardamom and fresh thyme
- Brush the rack with the BBQ sauce
- Coat the rack of lamb well with breadcrumbs and place in an ovenproof dish.
- In a microwave-safe bowl, place the mashed potatoes, Meaux mustard and a tablespoon of fresh thyme. Mix well and heat for 1 minute. Add salt and pepper to taste.
- Transfer to 2 ovenproof ramekins and place in the oven with the rack of lamb
- Cook in the oven for about 15min for medium rare. Remove the lamb from the oven, cover with aluminum foil and let rest for about 10min. Leave the purée for another 10 minutes to create a crust on top.
10. Just before serving, place the ramekin on a plate, cut the rack of lamb between each bone.
