| Cuisine: French | Type: Main Course | Serves: 6 |
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Source:
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Rick Robinson, from Le Cordon Bleu |
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Attributes:
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Comments:
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Serving Suggestions:
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Serve with ratatouille or sauteed vegetables |
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Ingredients:
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2 racks of lamb, each with 6 ribs Salt and freshly ground black pepper 2 tbs. vegetable oil 2 cups brown veal stock or water For the crust: 1-1/2 cups fresh white bread crumbs 3 tbs. butter, softened 1 cup finely chopped parsley Salt and freshly ground black pepper 8 garlic cloves, finely chopped 2 tbs. Dijon mustard |
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Instructions:
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1. Prepare the racks of lamb for roasting. Remove excessive fat. 2. Heat oil in a roasting pan, add the lamb, and cook until lightly browned on all sides. Remove and let cool slightly. Preheat oven to 425°F. 3. Make the parsley and garlic crust. Beat the bread crumbs in a bowl with the butter, parsley, garlic, and salt and pepper to taste. 4. Spread the fat side of the lamb evenly with the mustard. Cover the mustard with the parsley and garlic mixture pressing it down firmly into the mustard. 5. Return the lamb to the pan and roast in preheated oven for 15 to 20 minutes, or until the crust is brown; the meat should still be pink in the center. Remove the lamb from the pan and keep warm. (If, after cutting the lamb into chops the lamb is too rare, simply return the sliced chops to the hot pan and sauté for a minute on each side.) 6. Pour off all the excess fat from the pan, leaving behind the sediment and cooking juices. Put the pan on top of the stove, and deglaze with the stock or water. Boil until reduced and concentrated, then strain into a saucepan and keep warm. 7. Carve the lamb between the ribs and arrange on warmed plates with side dish. Spoon the sauce over the meat and serve immediately. |
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Related recipes:
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None |
2001-03-10