The Riversite Roasted Rack of Lamb
Source of Recipe
The Riversite
Recipe Introduction
with Herbal Mustard Crust and Sweet Roasted Garlic
List of Ingredients
6 whole bulbs garlic, tops removed (unpeeled)
Olive oil to cover garlic plus 1/2 heaping cup oil (divided)
3 tablespoons course-grain mustard
3 tablespoons high-quality Dijon-style mustard
3 tablespoons honey
3 tablespoons brandy
3/4 cups loosely packed fresh herbs (use a mix of chives, basil, mint and parsley)
3/4 cup fresh bread crumbs
Salt and black pepper to taste
3 racks of lamb, roast ready, frenched (ask your butcher to do this)
Fresh rosemary for garnish
Recipe
Preheat oven to 350 degrees.
In medium casserole, place garlic, cut side up. Top with oil to cover and bake in preheated oven 50 to 60 minutes or until tender. Remove garlic from oil and set aside and keep warm. Save oil flavored from garlic for another use, refrigerated.
Increase oven temperature to 375 degrees.
Make mustard mixture by combining the two mustards with the honey and brandy. Set aside.
For herb mixture: Chop herbs in food processor. Add bread crumbs and pulse until well blended. Season with salt and pepper. Set aside.
Heat remaining 1/2 cup oil in saute pan. When oil is hot, add meat and sear well on both sides to seal in juices. Meat should be a golden brown. Place meat in 13-by-9-inch pan or large roasting pan pointing downward. Brush tops of ribs generously with some of mustard mixture. Sprinkle herb mixture over meat and press down.
Roast lamb in preheated 375-degree oven 15 to 20 minutes for rare to medium-rare or until internal temperature reaches 145 degrees. Remove from oven and let rest 5 minutes.
To serve: Slice meat into sections between the bones. Serve with garlic squeezed over top and sprigs of rosemary for garnish. Makes 6 servings.
Note: Any leftover mustard / honey mixture can be used for dipping.
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