| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
French |
February 19, Gourmet/bon |
1 |
servings |
INGREDIENTS
| 1 |
c |
Fresh breadcrumbs; (preferably French |
|
|
; bread) |
| 2 |
tb |
Minced fresh parsley |
| 2 |
tb |
Minced green onion |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Lightly toasted pine nuts |
| 1 |
tb |
Minced fresh mint |
|
|
Salt and freshly ground pepper |
| 1 |
|
Lemon; halved |
| 4 |
|
Baby artichokes |
| 2 |
tb |
Olive oil |
| 8 |
|
Red new potatoes; halved (1 to 1 1/2 |
|
|
; inch) |
| 1 1/2 |
tb |
Fresh lemon juice |
| 1 1/4 |
|
1/2 pound rack of lamb; fat trimmed to |
|
|
; 1/4-inch thickness, |
|
|
; up to 1 |
| 2 |
tb |
Dijon mustard |
INSTRUCTIONS
Combine first 6 ingredients in medium bowl. Season with salt and pepper.
(Can be prepared 1 day ahead. Cover tightly and refrigerate.)
Preheat oven to 450°F.
Fill medium bowl with cold water; squeeze in juice of half a lemon. Cut end
off stem of 1 artichoke and rub with lemon. Starting from base, bend each
leaf back and snap off at natural break until half of length of exposed
leaves is light green. Cut off top dark green part of leaves. Trim all dark
green areas off artichoke. Rub with lemon. Cut in quarters lengthwise. Cut
out any choke and red-tipped leaves and discard. Place in bowl of lemon
water. Repeat with remaining artichokes.
Place 1 tablespoon oil in medium baking pan and place in oven to heat.
Drain artichokes and place in another medium baking pan. Add potatoes, 1
tablespoon olive oil and 1 1/2 tablespoons lemon juice to artichokes.
Season with salt and pepper. Season lamb with salt and pepper. Place lamb
fat side down in baking pan with heated oil. Place vegetables and lamb in
oven. Roast 15 minutes. Reduce oven temperature to 375°F and roast 5
minutes.
Remove lamb and vegetables from oven. Spoon 3 tablespoons lamb dripping
onto vegetables and mix. Return vegetables to oven. Spread 1 tablespoon
mustard over bone side and ends of lamb; press half of breadcrumb mixture
into mustard. Turn lamb and spread 1 tablespoon mustard over fat side of
lamb; press in remaining crumbs. Return lamb to oven. Continue roasting
lamb and vegetables until thermometer inserted into center of lamb
registers 130°F for medium-rare and vegetables are just tender,
stirring vegetables occasionally, 15 minutes.
Let lamb stand 10 minutes. Slice into chops. Divide between plates,
crossing bones in center. Spoon vegetables onto plates and serve.
Serves 2.
Bon Appetit February 1990
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