posted by RisaG 05-26-103 4:39 PM
* Exported from MasterCook *
Rosemary-Scallion-Crusted Rack of Lamb
Recipe By : Sara Moulton Cooks At Home by Sara Moulton
Serving Size : 4 Preparation Time :0:00
Categories : Chefs & Restaurants Main Dish
Meat
Amount Measure Ingredient -- Preparation Method
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3 tbsp olive oil
1/2 tsp red pepper flakes
2 cloves garlic -- minced
1 sm bunch scallions (white & 1" of green) -- thinly sliced
2 tsp dried rosemary
1 cup fresh bread crumbs
kosher salt and freshly ground blk pepper -- to taste
2 1.25 lb racks of lamb (7-8 ribs each) -- trimmed & frenched
1/4 cup mayonnaise
2 tsp Dijon mustard
Heat the oil in a large heavy ovenproof skillet over medium-high heat. Add the pepper flakes and cook for 10 sec. Add the garlic and cook until softened but not brown, about 30 sec. Stir in the scallions and rosemary and cook until scallions are slightly softened, about 10 sec. Stir in the breadcrumbs and remove from the heat. Season with salt and pepper.
Preheat oven to 400 degrees F. Heat an ovenproof skillet over medium-high heat until almost smoking. Season the lamb with salt and pepper and place in a skillet meat side down. Cook, turning often, until well browned on the sides and the ends, about 5 min. Pour off the fat from the skillet.
Mix the mayonnaise and mustard together and spread over the meat side of the rack. Pat the crumb mixture evenly on top. Transfer to the oven and roast until a meat thermometer reads 130 degrees F for medium-rare, 25-30 minutes. Let rest on a cutting board, uncovered, for 10 min. Cut down between ribs or between every two ribs and arrange attractively on a warmed platter. (If the crumb mixture falls off, gently pack it around the round part of the meat before serving.) Garnish.
Suggested Wine: Pinot Noir
Serving Ideas : asparagus with pancetta & Parmesan