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Rack of Lamb w/Herb Dijon Nut Crust




Source of Recipe


link


Recipe Introduction


My friend, Peggy Bucholz made this for a dinner party she hosted. It is the
absolute best rack of lamb that I've ever tasted! When you make it, you'll
agree with me! I've adapted this recipe slightly to be lower in fat. To vew Peggy's
original recipe, check link below.



Recipe Link: http://whatscookingamerica.net/LambRackLowFat.htm

List of Ingredients




Rack of Lamb w/Herb Dijon Nut Crust

4 racks of lamb (8 chops per rack), fat removed and frenched*
Coarse salt and pepper
1/4 cup Dijon mustard
1/4 cup fresh thyme, finely chopped
1/4 cup fresh oregano, finely chopped
1/4 cup fresh rosemary, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 cup hazelnuts, toasted and finely chopped (or nuts of your choice)
1/4 cup bread crumbs

*Trim fat from roast to expose 1 to 1 1/2-inches of bones and about 1/8-inch
of fat on meat. An easier way is to ask your butcher to dress rack and trim
all fat from the ribs.
Preheat oven to 375°F. Season lamb racks with salt and pepper. In a large
heavy frying pan over high heat (I like to use my cast-iron frying pan),
without adding any cooking fat, sear the lamb racks on both sides to brown,
tipping racks back and forth as necessary to brown. Frequently drain and
discard any fat in pan to reduce spattering. As browned, remove lamb racks
to a large shallow pan that just large enough to hold the racks.
NOTE: Lamb racks may be prepared 24 hours in advance to this point; cover
and refrigerate until ready to finish cooking. Remove from refrigerator 1
hour before using.
In the baking pan, roast lamb racks in oven for 15 minutes; remove from
oven. Brush lamb racks with Dijon mustard. NOTE: If bones get too brown,
cover with aluminum foil.
In a medium-size bowl, combine thyme, oregano, rosemary, and parsley; pat
mixture over the meaty side of the lamb (leaving bones exposed). In another
bow, combine hazelnuts and bread crumbs; gently pat mixture over the herb
mixture (this gives the crust effect).
Place lamb rack, coated side up, back in oven and bake an additional 4 to 6
minutes until a meat thermometer registers desired temperature (see below).
Rare - 120°F
Medium Rare - 125°F
Medium - 130°F
Remove from oven and allow to rest 10 minutes before carving. When ready to
serve, slice between racks into single-rib portions (hold the rack by the
bones and in one slice, run the knife between the ribs) and serve on
individual plates.
Makes 8 to 12 servings.
8 servings = 4 lamb loins each
10 servings = 3 lamb loins each
12 servings = 2 lamb loins each

Recipe