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Focaccia Crusted Lamb, Michael Rumplik, Rosen Centre

Written By Scott Joseph On March 21, 2010



Rosen Centre

Exec. Chef Michael Rumplick

Focaccia Crusted Lamb



Focaccia Crust



  • 1cup Focaccia bread toasted & ground
  • 2 tablespoons each chopped fresh parsley, rosemary & sage
  • 2 tablespoons chopped fresh garlic
  • ¼ teaspoon coarse ground black pepper
  • ½ cup extra virgin olive oil

Combine all the ingredients in a bowl and set a side


Lamb rack


1 each lamb rack trimmed & frenched

¼ cup Dijon mustard


Season the lamb rack with salt & coarse ground black pepper. Then sear the lamb with     2 tablespoons of olive oil in a heavy skillet until nicely browned on both sides. Once browned, brush the lamb with the mustard: then top with the focaccia crust about ¼ inch thick, keeping the curst on the lamb and off the bones.

Place lamb in a 400°oven and roast for about 15 minutes until an internal temp of 135° is reached then remove from the oven and let rest for 10minutes before slicing into chops.

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