Side Pannel
Rack of Lamb with Mustard Crust and Pesto
Rack of Lamb with Mustard Crust and Pesto
- Recipe Submitted by ADMIN on 09/26/2007
Category: Lamb/Sheep
Ingredients List
- 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
Directions
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.
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.
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