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Rack Of Lamb With Artichokes, New Potatoes And Mint

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CATEGORY CUISINE TAG YIELD
Grains, Meats French February 19, Gourmet/bon 1 Servings

INGREDIENTS

1 c Fresh breadcrumbs
preferably French
bread
2 T Minced fresh parsley
2 T Minced green onion
2 T Olive oil
2 T Lightly toasted pine nuts
1 T Minced fresh mint
Salt and freshly ground
pepper
1 Lemon, halved
4 Baby artichokes
2 T Olive oil
8 Red new potatoes, halved 1
to 1 1/2
inch
1 1/2 T Fresh lemon juice
1 1/4 1/2 pound rack of lamb, fat
trimmed to
1/4-inch thickness
up to 1
2 T 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  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7445
Calories From Fat: 4518
Total Fat: 502.8g
Cholesterol: 1272.1mg
Sodium: 5008.9mg
Potassium: 3826.4mg
Carbohydrates: 327.5g
Fiber: 19.4g
Sugar: 23.5g
Protein: 383.8g


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