The Elegance of Lamb

Posted by Christine

A rack of lamb is a wonderfully easy and delightful dish! I will often prepare this dish for a last minute dinner party. It's delicious and works well with a great bottle of red wine. The meat is ultratender and luscious tasting, your guests will think you've spent hours in preparation!

This dish is so easy and simple. I've paired it with chinese broccoli and pinot noir!
Total preparation time is 45 minutes.

I have found that the best way to prepare a rack of lamb, is to sear it. This method seals in the meats natural juices and crisps the exterior. Then, I simply put it in an oven for 20-25 minutes for medium-rare. Always allow your meat to rest for 10 minutes, before cutting, to reabsorb it's juices. I always try to use fresh herbs if possible but dried will work fine.

The recipe is as follows:

1 lamb rack (approx. 11/2 pounds) room temperature
1 tablespoon of rosemary
1 tablespoon of herbs du provence
1 tablespoon dijon mustard and 1 teaspoon for rubbing the outside
1 tablespoon of fresh parsley
4 large cloves of garlic
3 tablespoon of olive oil
1/2 cup of bread crumbs
salt and pepper to taste

Preheat oven to 400 F.

Stir together rosemary, herbs du provence, 1 tablespoon of mustard, parsley, garlic, 2 tablespoons of oil, salt and pepper in a food processor. Set aside.

Heat 1 tablespoon of oil in a skillet on medium high heat until hot. Salt and pepper the lamb. Brown the lamb, fat side down, for 4 minutes, turn over and brown the other side for 2 minutes.

Transfer the lamb to a baking pan and rub the fat side with 1 teaspoon of mustard, gently press the herb mixture into the mustard.

Roast lamb for 20-25 minutes or temperature reaches 130 F. Loosely cover with foil for 10 minutes on cutting board. Cut into chops.

Simply Delightful!

As I am a new contributor to fork.ca, please feel free to email your questions or suggestions. I will depend on your feedback for topic or receipe suggestions. sunshining@msn.com

TAGS: Lamb, Meat, Rack
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