Mustard Crusted Lamb
(6 servings)
Ingredients:
6
individual Racks of Lamb (see note)
2
tsp. Dijon Mustard
2
tbsp. Fresh Parsley, chopped
4
oz. Fresh White Breadcrumbs
1
oz. All-Purpose Flour
½
tsp. Tomato Puree
3
½ oz. Red Wine
12
oz. Beef Broth
1
tbsp. Fresh Rosemary, chopped
Directions:
Spread
the mustard on each of the racks of lamb.
Mix the parsley and breadcrumbs together (can use food processor for
this) and place in a flat pan. Press the
breadcrumb mixture all over the mustard coated lamb. Now place the lamb racks on a rimmed baking
sheet and put in a pre-heated 400 degree for 18 to 20 minutes. Remove from baking sheet and place on a serving
platter tented with foil to rest. Take
the baking sheet and place on direct heat on top of stove after removing as
much grease as possible. Scatter the
flour over the sheet and mix quickly until flour gets a dark brown color. Turn down the heat to medium and add the tomato
puree. Mix thoroughly before adding the wine
and broth. Whisk continuously as mixture
thickens. Bring to a boil and then pour
through a fine sieve into a clean saucepan.
Boil mixture for 4 to 5 minutes and allow to reduce. Add the fresh rosemary and continue another
minute or two. Serve the lamb racks with
the sauce on the side.
Note: You want the
individual racks to be 2-3 bones each.
Also, ask your butcher to French trim them for you. This peels all the fat off the bones and
leaves the bones exposed and the meat easier to obtain.
Note: The
18 to 20 minute time may not bring the lamb to a degree of doneness that you
like. It will be close to
medium-rare. Leave it in the oven for a
few minutes longer if you prefer it a little more done.
Ideas for Future Efforts
__________________________________________________________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
No comments:
Post a Comment