| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb | 6 | Servings | |
INGREDIENTS
| 2 | Racks of Lamb(apx.1.5 lb ea) | |
| Salt & freshly ground black | ||
| Pepper, to taste | ||
| 3 | tb | Dijon-style Mustard |
| 1/2 | c | Butter (1 stick) |
| 2 | cl | Garlic; peeled & minced |
| 1 | c | Plain bread crumbs |
| 2 | tb | Parsley, fresh & finely |
| Chopped |
INSTRUCTIONS
Season the racks of lamb with salt and pepper. Heat a heavy frying pan and brown the fat on top of the lamb over high heat. This will take 1 or 2 minutes and no oil is needed. Remove the emat from the pan and allow to cool. Rub the meat (not the bones) of each rack with 1 1/2 tablespoons of the mustard. Set aside. In another frying pan heat the butter and in it saute the garlic a few seconds. Remove from the heat and stir in the bread crumbs and parsley. Coat the meat with the bread-crumb mixture by rolling the racks of lamb directly in the frying pan of bread crumbs. There should be a coating of bread crumbs on the meat only, not on the bones. Place the racks on a rack in a shallow roasting pan. Roast in a preheated 450-degree oven for 15 minutes for rare. (Add 10 minutes if you like it medium, but be careful not to overcook.) Remove the pan from the oven and allow the meat to stand in a warm place (but not on top of the stove) for 5 minutes. Slice into individual bone sections and serve at once. Serve with Mushroom Shallot Wine Sauce. SOURCE: The News Tribune, April, 1992 by Jeff Smith Typos: Kathrun L. Cone
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