|
Chef Don's
Favorite Other Entree Recipes
Rack of Lamb Provencal
Serves 4
2 Racks of Lamb
3/4 cup Bread Crumbs
1 1/2 Tbsp. Dijon Mustard
1 Tbsp. Garlic
2 tsp. Thyme, chopped
1 tsp. Rosemary, chopped
1 tsp. Chervil, chopped
1 tsp. Marjoram, chopped
2 tsp. Parsley, chopped
2 tsp. Chives, minced
2 Tbsp. Butter, melted
1 1/2 Tbsp. Olive oil
Salt and Pepper to taste
Preheat to 400°F. Stir together bread crumbs,
herbs, garlic, salt, and pepper in a bowl, then drizzle with 2 1/2
tablespoons melted butter and toss until combined well. Season lamb
with salt and pepper. Heat 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 roasting pan,
arranging fatty sides up. Spread fatty sides of each rack with mustard.
Divide bread crumb mixture in half 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.
Related Recipes
|
|
