| 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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