| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New Zealand |
Main, Dish-, Misc. |
1 |
Servings |
INGREDIENTS
| 1 |
|
New Zealand lamb rack (4 chops); see below |
|
|
As needed lamb marinade |
| 2 |
tb |
Dijon mustard; (approx) |
| 4 |
|
Cloves garlic; minced |
| 1 |
c |
Bread crumbs; (fresh) |
| 1/3 |
c |
Italian flatleaf parsley; minced |
| 1 |
qt |
Olive oil |
| 1 |
ts |
Fresh minced rosemary |
| 1 |
ts |
Fresh minced oregano |
| 1 |
ts |
Black pepper |
| 1 |
pt |
Lemon juice |
| 1 |
oz |
Dry vermouth |
| 5 |
oz |
Fresh garlic; minced |
| 1 1/2 |
c |
Fresh minced mint |
| 2 |
tb |
Fresh minced sage |
INSTRUCTIONS
First you must fabricate the lamb rack, cut off the (approx 1/4" thick) fat
cap off of the rack, clean all meat and fat off the bones, the bones should
be free moving & very, very clean. This should leave you a nice lean,
attached, pretty center cut of meat with the bones free.
2. Sear the meat in a hot saute pan with meat side down, then saute other
side, meat should still be rare.
3. roast in oven until desired temperature.
4. remove from the oven and lightly coat with mustard & persillade crumbs
and place under broiler just to brown.
Leave whole & serve or what I recommend is to cut chops apart and arrange
pretty on a plate with mint sauce drizzled on top.
The last section of the recipe is the lamb marinade, just mix together and
use to marinate lamb. Keeps for only 2 days in the ice box.
NOTES : Serves 1 person
Recipe by: S.C.I. - Jamie, Az.
Posted to recipelu-digest Volume 01 Number 560 by CuisineArt
<CuisineArt@aol.com> on Jan 19, 1998
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