| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Meats, Vegetables |
French |
Cklive05 |
6 |
servings |
INGREDIENTS
|
|
=== FOR THE CRUST === |
| 1/2 |
c |
Pine nuts -; (abt 3 oz) |
| 1 |
lb |
Spinach -; (abt 2 bn) |
| 1/4 |
lb |
Sliced smoked ham |
| 1 |
c |
Fresh flat-leafed parsley leaves; – (packed) |
| 1/2 |
|
Stick Unsalted butter; softened |
| 2 |
c |
Fine fresh bread crumbs |
| 1 |
lg |
Egg |
| 1 |
lg |
Egg yolk |
| 1 |
ts |
Finely-grated fresh lemon zest |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly-ground black pepper |
|
|
=== FOR THE LAMB === |
| 3 |
|
Lamb racks (8 ribs; abt 1 1/2 lbs ea), frenched to eye of |
|
|
Meat |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Vegetable oil |
| 2 |
tb |
Dijon mustard |
|
|
=== ACCOMPANIMENT === |
|
|
Minted Pea Sauce; see * Note |
INSTRUCTIONS
* Note: See the "Minted Pea Sauce" recipe which is included in this
collection.
Preheat oven to 350 degrees. Make crust mixture: In a baking pan toast pine
nuts in middle of oven until golden, about 10 minutes, and cool. Discard
stems from spinach and coarsely chop spinach. Rinse spinach and drain in a
colander. In a large heavy kettle cook spinach in water clinging to leaves,
covered, 1 minute, or until just wilted. Drain spinach well in colander,
pressing out excess liquid with back of a large spoon, and cool. Tear ham
into pieces. In a food processor pulse spinach with nuts, parsley, ham, and
butter until finely chopped and transfer to a large bowl. Stir in remaining
crust ingredients until combined well. Crust mixture may be made 1 day
ahead and chilled, covered. Increase temperature to 425 degrees. If leaving
strip of fat on racks, score a diamond pattern on fat with tip of a sharp
thin knife. Halve lamb racks to form six 4-rib pieces. Pat lamb dry and
season with salt and pepper. In a large heavy skillet heat oil over
moderately-high heat until hot but not smoking and lightly brown pieces 2
at a time, on all sides, about 1 minute total for each batch. Transfer
pieces as browned to a large shallow roasting pan and arrange meaty-sides
up. Spread meaty side of each piece with 1 teaspoon mustard. Divide crust
mixture into 6 portions and pat over mustard coating on each piece, gently
pressing to help adhere. Roast lamb in middle of oven 25 minutes, or until
a thermometer inserted 2-inches into center registers 135 degrees for
medium-rare. Transfer lamb to a cutting board and let stand 10 minutes. Cut
lamb into individual chops and serve with Minted Pea Sauce. This recipe
yields 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-9101 broadcast 04-06-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-08-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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