| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Meats | Mike02 | 4 | Servings | |
INGREDIENTS
| 1/4 | lb | Unsalted butter -, 1 stick |
| 2 | Egg yolks | |
| 1/2 | c | Bread crumbs |
| 2 | T | Dried rosemary |
| 1 | T | Mustard seeds |
| 1/3 | c | Dijon mustard |
| 1 | t | Salt |
| 1 | t | Cracked black pepper |
| 2 | Lamb racks, 8 ribs each | |
| this allows 4 chops per | ||
| person | ||
| 2 | T | Olive oil |
INSTRUCTIONS
Well in advance (anywhere from 2 hours to a week) of making the lamb, combine the butter, yolks, bread crumbs, rosemary, mustard seed and Dijon mustard in the bowl of a food processor and pulse until thoroughly mixed. Line a loaf pan with plastic wrap. Using a spatula, spoon the mustard crust mixture into the pan, smooth the surface, and place in the refrigerator. Allow to chill until solid. Preheat an oven to 350 degrees. Season the lamb with the salt and pepper. Heat the olive oil in a heavy skillet over medium heat for 2 minutes. Place the racks, meat side down, in the skillet, and brown for 2 to 3 minutes to a crispy brown coating. Turn over. Cook 1 minute more on the bone side. Remove from the saute pan or skillet, and place in a roasting pan. Place the racks in the oven and cook 8 to 10 minutes for medium-rare. While the lamb is roasting, remove the mustard crust by lifting the plastic wrap out of the loaf pan. You should now have a slab of seasoned mustard crust. Cut the loaf of herb butter into 1/2-inch thick slices. Refrigerate them until the lamb has cooked for 8 to 10 minutes. Remove the lamb from the oven, lay the slabs of seasoned mustard crust on the meat side of the lamb, and press the butter with your finger tips to help it to adhere to the meat. Return the lamb to the oven for 5 minutes more to allow the butter to form a crust. Remove the racks from the oven and allow to cool for 5 minutes before slicing into individual chops or 4-rib rack portions. This recipe yields four 4-rib rack servings. Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A43 broadcast 05-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 05-10-1997 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 367
Calories From Fat: 300
Total Fat: 34.2g
Cholesterol: 151mg
Sodium: 938.3mg
Potassium: 85.8mg
Carbohydrates: 11.9g
Fiber: 1.5g
Sugar: 1g
Protein: 4.7g