Pair with Lytton Springs
Recipe from Trester Goetting, Monte Bello Winemaker
Preheat oven to 400° F. Line a rimmed baking sheet with foil and place a wire rack on top. Combine breadcrumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, ¼ teaspoon salt, and lemon zest in the bowl of a food processor. Process until well combined, about 45 seconds. If you don’t have a food processor, you can also just finely chop the herbs and garlic and stir them into the breadcrumbs. Transfer the breadcrumb mixture to a shallow dish and set aside.
Heat the remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high. Pat lamb dry with paper towels. Season the lamb with black pepper and the remaining ½ teaspoon salt. Add lamb to the skillet and cook until browned on all sides, 4 to 5 minutes total.
Brush the lamb with mustard, then dip and roll into prepared breadcrumb mixture to coat, pressing gently to adhere. Place lamb on the prepared rack, meat side up, with the bones pointed towards the middle of the rack. Roast in the preheated oven until an instant-read thermometer registers 125° F for medium-rare (about 20 minutes) or to desired degree of doneness. Tent loosely with foil and let rest for 10 minutes before slicing in between the bones. Serve immediately.
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