| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb | 4 | Servings | |
INGREDIENTS
| 2 | 1 1/2 pound | |
| Trimmed | ||
| 6 | tb | Dijon mustard |
| 2 | c | Fresh white breadcrumbs |
| 2 | Cloves garlic — minced | |
| 4 | ts | Fresh rosemary (or 11/4 tsp. |
| Dried) | ||
| 4 | ts | Fresh thyme (or 11/4 tsp. |
| Dried) | ||
| 2 | c | Beef broth* |
| 1/4 | c | Unsalted butter (1/2 stick) |
| 1/4 | c | Pesto sauce** |
| Racks of lamb — well | ||
| Date: 12-22-92 (05:37) Number: 2525 Fro Colossus Date: |
INSTRUCTIONS
Preheat oven to 400=B0 F. Heat heavy large ovenproof skillet over high hea= t. Add lamb to skillet and cook until brown, turning occasionally, about 7= minutes. Remove lamb from skillet; cool slightly. Spread mustard evenly = over lamb. Combine breadcrumbs, garlic, rosemary and thyme in bowl. Press breadcrumb mixture onto lamb. = Season lamb with salt and pepper. Return to skillet and roast in oven unti= l desired doneness, about 35 minutes for medium-rare. Transfer lamb to cutting board. Pour fat from skillet. Add broth to skill= et; bring to boil, scraping up any browned bits. Boil until reduced to 1/2= cup, about 2minutes. Whisk in butter. Slice lamb into chops. Divide cho= ps among 4 plates. Pour sauce over. Drizzle pesto over and serve. Recipe By : Bon App=E9tit, March 1994, Pg.98/ Post Ranch Inn From: Terrance 12-22-92 (05:37) Numbe (125) Cook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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