1 rack of lamb (6-8 chops)
1/2 cup breadcrumbs
1/2 cup kalamansi marmalade
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, minced
1/2 onion, chopped
1 tablespoon butter
1 tablespoon of dried herbs
Preheat your oven to 400°F (200°C).
Season the rack of lamb with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Sear the lamb on all sides until browned, about 2 minutes per side. Remove the lamb from the skillet and set it aside.
In the same skillet, add the garlic and onion and sauté for 2-3 minutes until soft and fragrant. Add the butter and let it melt.
Add the breadcrumbs, rosemary, and thyme to the skillet and stir to combine. Cook for another 2-3 minutes until the breadcrumbs are toasted and golden brown.
Spread the kalamansi marmalade over the top of the rack of lamb, making sure to coat it evenly.
Spread the breadcrumb mixture over the marmalade, pressing down gently to adhere the breadcrumbs to the lamb.
Place the rack of lamb in a roasting pan and roast for 15-20 minutes for medium-rare, or until the internal temperature of the lamb reaches 130-135°F (55-57°C).
Remove the lamb from the oven and let it rest for 5 minutes before slicing it into individual chops.
Serve over some stir-fry vegetables
Indulge in the exquisite flavors of a perfectly prepared Rack of Lamb with Kalamansi Breaded Crust Top and Breadcrumbs. This culinary masterpiece combines the tenderness of a succulent rack of lamb with the zesty tang of kalamansi marmalade and the delightful crunch of golden breadcrumbs.
Rack of Lamb with Kalamansi Breaded Crust Top
4 -6 servings