Panned Veal Chop
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Rack of Lamb with Dijon Crust and Rosemary Cherry Tomatoes Recipe
Ingredients
- 2 tablespoons breadcrumbs
- 1/2 teaspoon finely chopped fresh rosemary
- 1 tablespoons Dijon mustard
- Kosher salt and cracked black pepper
- 1 1 1/4–1 1/2 (8 bone) pound rack of lamb, frenched
- 1 pint cherry tomatoes
- 2 sprigs rosemary
- 1 tablespoon olive oil
Instructions
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