Food Connection

Classic Cooking Academy's blog and podcast

Recipe: Rack of Lamb



1 (7 bone) rack of lamb, trimmed and frenched

1/2 cup fresh bread crumbs

2 tablespoons minced garlic

2 tablespoons chopped fresh rosemary


2 tablespoons olive oil

2 tablespoons olive oil

1 tablespoon Dijon mustard

  1. Preheat oven to 400 degrees F Move oven rack to the center position.
  2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
  4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Ep. 8: Pascal’s Stories

From dinner with Salvador Dali, to spending time in the French army jail – this episode is full of some of Pascal’s best stories. (Or the ones that he can repeat.)

Ep. 7 Thanksgiving

We’ve got all your Thanksgiving dinner questions answered this week.  Lou gives us all the tips from your turkey to the pie crusts!

Food Connection is brought to you by Classic Cooking Academy

Ep. 6 Champagne

Tasting stars… this week Pascal tells us all about champagne.  From the history, to production, to food pairings, we cover it all!



Ep. 5: Sugar, Fat, and Beau MacMillan

We talk about everything from sugar & fat to Yelp “critics.”  Then we sit down with Chef Beau MacMillan (Iron Chef America, Next Iron Chef, Worst Cooks in America) to discuss the issues we currently face in the restaurant industry, his humble beginnings, and the Arizona Cardinals.

Ep. 4 Service Stories & Tracy Dempsey

Bad service stories make the best stories; don’t they? We share a few of our favorites, and talk with Chef Tracy Dempsey.

Ep 3: Top 10 Best New Restaurants & Jeff Kraus

We discuss Bon Appetit’s Top 10 Best New Restaurants and sit down with Jeff Kraus from Crepe Bar.  Pascal tells us why the French don’t eat sandwiches and Lou teaches how to properly cook a piece of fish.


Ep. 2: Celebrating Michel Richard & Interview with Gio Osso

Pascal shares his favorite Michel Richard memories, and we chat with Gio Osso – Chef of Virtu Honest Craft and Nico Heirloom Kitchen.

Ep. 1 Atlas Bistro & Food Waste Solutions

Pascal, Lou, & Danielle talk about solutions to the industry problem of food waste, and we chat with Chef Cory Oppold and Jabari Corbin from Atlas Bistro.

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