Rosemary and Almond–Crusted Lamb | James Beard Foundation

Ingredients

• 1 1/2 teaspoons vegetable oil
• 1 lamb rack, frenched
• 1 teaspoon kosher salt, plus more for seasoning the lamb
• 1 teaspoon freshly ground pepper, plus more for seasoning the lamb
• 1/2 cup lightly ground sliced almonds
• 1/4 cup finely chopped fresh rosemary
• 1/4 cup panko bread crumbs
• 2 tablespoons finely chopped fresh thyme
• 2 tablespoons mayonnaise
• 2 tablespoons Dijon mustard