Dijon Rack of Lamb

Title:
Dijon Rack of Lamb

Yield:
6 Servings

Categories:
Lamb




Ingredients:





     2    Racks of Lamb(apx.1.5 lb ea)


          Salt & freshly ground black


          Pepper, to taste


     3 tb Dijon-style Mustard


   1/2 c  Butter (1 stick)


     2 cl Garlic; peeled & minced


     1 c  Plain bread crumbs


     2 tb Parsley, fresh & finely


          Chopped






    Season the racks of lamb with salt and pepper. Heat a heavy frying pan


 and brown the fat on top of the lamb over high heat. This will take 1 or 2


 minutes and no oil is needed.


    Remove the emat from the pan and allow to cool. Rub the meat (not the


 bones) of each rack with 1 1/2 tablespoons of the mustard. Set aside.


    In another frying pan heat the butter and in it saute the garlic a few


 seconds. Remove from the heat and stir in the bread crumbs and parsley.


    Coat the meat with the bread-crumb mixture by rolling the racks of lamb


 directly in the frying pan of bread crumbs. There should be a coating of


 bread crumbs on the meat only, not on the bones.


    Place the racks on a rack in a shallow roasting pan. Roast in a


 preheated 450-degree oven for 15 minutes for rare. (Add 10 minutes if you


 like it medium, but be careful not to overcook.)


    Remove the pan from the oven and allow the meat to stand in a warm place


 (but not on top of the stove) for 5 minutes.


    Slice into individual bone sections and serve at once. Serve with


 Mushroom Shallot Wine Sauce.


 


 SOURCE: The News Tribune, April, 1992  by Jeff Smith Typos: Kathrun L. Cone