| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
February 19 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Fine dry bread crumbs |
| 1 |
tb |
Olive oil |
| 2 |
ts |
Fresh thyme leaves |
| 1 1/2 |
ts |
Ground cumin |
| 1 |
sm |
Garlic clove; minced |
|
|
A; (1 1/4-pound) |
|
|
; trimmed and |
|
|
; frenched rack of |
|
|
; lamb (7 or 8 ribs) |
| 1 |
ts |
Dijon-style mustard |
INSTRUCTIONS
In a small bowl combine well the bread crumbs, the oil, the thyme, the
cumin, and the garlic. Season the lamb with salt and pepper and rub the fat
side with the mustard. Pat the crumb mixture evenly over the mustard and
arrange the lamb, crumb side up, in a roasting pan. Roast the lamb in the
middle of a preheated 475F. oven for 15 minutes, or until a meat
thermometer registers 130 to 135 for medium-rare meat, transfer it
carefully to a cutting board, and let it stand, uncovered, for 10 minutes.
Cut the lamb between the ribs and divide it between 2 plates.
Serves 2.
Gourmet February 1992
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