| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cklive15 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Dijon-style mustard |
| 1 |
ts |
Olive oil |
| 1 |
|
Garlic clove; crushed to a paste |
| 1 |
pn |
Dried thyme |
| 1 |
pn |
Dried rosemary; crumbled |
|
|
Salt and pepper |
| 6 |
|
Rib rack of lamb; (about 1 1/4 |
|
|
; pounds), trimmed of |
|
|
; all fat and with |
|
|
; the bones trimmed |
|
|
; and partially |
|
|
; cracked for easy |
|
|
; carving |
| 1 |
tb |
Minced shallot |
| 1 |
|
Garlic clove; minced |
| 3 |
tb |
Unsalted butter |
| 1/2 |
c |
Stale bread crumbs |
| 1 |
tb |
Minced fresh parsley leaves |
| 1/4 |
ts |
Dried thyme |
| 1/4 |
ts |
Dried rosemary |
|
|
Watercress sprigs for garnish |
INSTRUCTIONS
FOR THE MARINADE
In a small bowl, combine the marinade ingredients. Rub the lamb with the
marinade and allow to marinate, chilled and covered, for 30 minutes or up
to overnight.
In a small skillet cook the shallot and garlic in the butter over moderate
heat, stirring, until softened. Add the bread crumbs, parsley, thyme,
rosemary, and salt and pepper to taste, heat the mixture, stirring, for 2
minutes, and remove the skillet from the heat.
In a large, hot skillet sear the lamb, browning on all sides. Pat the crumb
mixture firmly onto the browned lamb. Place the lamb in a 450 degree oven
for 12 to 15 minutes for medium rare.
Yield: 2 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9278
Converted by MM_Buster v2.0l.
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