member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Linda Carnation      

Recipe Categories:

    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




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â