Wednesday, February 11, 2009

Mustard and Herb Crusted Rack of Lamb

I'm having my parents over for dinner tonight, so I'm going to be making a rack of lamb. I rarely make lamb, but my Mom is about to finish her nursing class and requested it as her celebration dinner. So...rack of lamb it is. This is a pretty easy recipe, and it always turns out awesome. The only down side is my house is going to smell like lamb for a week. I'm glad we are still having decent weather in Chicago, I'm going to need to air the place out!

Rack of Lamb Recipe From Lobster Gram

  • 1 1/2 cups fine fresh bread crumbs
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh mint
  • 1 1/2 teaspoons minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 1/2 tablespoons olive oil
  • 3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
  • 2 tablespoons Dijon mustard
Recipe Directions
Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well. Put oven rack in middle position and preheat to 400°F. Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up. Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere. Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.
Source:Rack of Lamb Recipe

1 comment:

NuKiwi said...

Now lamb is something we "down under" know how to cook!!! I use a dry mustard rub and baste my roasts with black coffee (learned that from a local years ago).

Re: the granitas...cantaloupe & honeydew probably work best because the seeds are easily removed, but watermelon was lovely too - just a hassle to pick through & remove all the seeds as we don't readily have the seedless varieties available. Best of luck - they are YUMMY!!!