| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Meats |
2 |
Servings |
INGREDIENTS
| 1 |
|
Rack of lamb; medium |
|
|
Dijon mustard |
|
|
Italian bread crumbs |
INSTRUCTIONS
Have the butcher take off the chine bone--or at the very least score it
through so that the chops can be cut. The ends of the chops should be
'Frenched"...so you can see the bone. Put dijon all over the lamb...coat it
well. Pat the bread cumbs on top of the mustard, so that they adhere.
particularly important on the rounded side...the top. Place lamb in a
pre-heated over...450 degrees. Roast for about 35 minutes. This will give
you a RARE lamb rack...the only way as far as I am concerned. Rest for 10
minutes and serve. Will serve two, or one very hungry person. Recipe was
adapted from FINALLY MICHAEL'S (RESTAURANT) in Framingham, MA. Enjoy!!!!!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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