Rack of Lamb with Rosemary Scallion Crust

Title:
Rack of Lamb with Rosemary Scallion Crust

Yield:
1 Servings

Categories:
Cooking




Ingredients:





 1 1/2 tb Olive oil


   1/4 ts Dried hot red pepper flakes


     1    Garlic clove, minced


     3 tb Thinly sliced scallion


          -including the green part


     1 ts Dried rosemary, crumbled


   1/2 c  Fresh bread crumbs


          Salt and pepper, to taste


 1 1/4 lb Trimmed and frenched single


          -rack of lamb (7 or 8 ribs)


     3 tb Mayonnaise


     2 tb Dijon mustard


          Watercress sprigs for


          -garnish if desired






 Preheat the oven to 475 degrees F.


 


 In a small skillet heat the oil over moderate heat until it is hot but not


 smoking, add the red


 


 pepper flakes, and cook them, stirring, for 10 seconds. Add the garlic and


 cook it, stirring, for 30 seconds. Add the scallion and the rosemary and


 cook the mixture, stirring, for 10 seconds. Stir in the bread crumbs and


 salt and pepper to taste and remove skillet from the heat.


 


 Heat an ovenproof skillet over moderately high heat until it is hot. Season


 the rack of lamb. Brown the lamb turning it, for 5 minutes, or until the


 sides and the ends are browned evenly. Pour off any fat from the skillet,


 arrange the lamb, fat and meat side up.


 


 In a small bowl stir together the mayonnaise and mustard until thoroughly


 combined. Brush or spread the mayonnaise and mustard mixture over the fat


 and meat side of the lamb. Pat the crumb mixture evenly over the mustard.


 


 Roast the lamb in the middle of the preheated oven for 15 minutes, or until


 a meat or an instant read thermometer registers 130 degrees F for


 medium-rare meat. Transfer the lamb to a carving board, let it stand,


 uncovered, for 10 minutes. Carefully cut the rack, between the rib bones,


 into individual or double chops taking care not to loosen the bread crumb


 mixture from the meat. Garnish with watercress.


 


 Yield: 2 servings


 


 NOTES : (Adapted from a Gourmet Magazine recipe) Recipe by: Cooking LIve


 Show #CL8820


 


 Posted to MC-Recipe Digest V1 #490 by Angele Freeman 


 on Mar 1, 1997.