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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From a Neiman Marcus cookbook called No Jacket Required which is a great collection of recipes and this one was submitted by Nancy K. Galdi, of Tucson, AZ. Serve with a CA Cabernet Sauvignon or Chateauneuf-du-Pape, France. Ingredients:
2 racks of lamb, 1 1/4 lb. and 7 ribs each |
3 tablespoons dijon mustard |
1/4 cup unsalted butter, 1/2 stick |
1/3 cup shallot, minced |
1/4 teaspoon dried thyme, crumbled |
1 1/2 cups italian style breadcrumbs |
salt, to taste |
pepper, to taste |
1/3 cup parsley, minced |
Directions:
1. Preheat oven to 450 degrees F.
2. French the lamb by trimming the tips of the ribs to the bone and form the rack into a crown.
3. Rub the fat side of each rack with mustard.
4. In a saute pan, melt the butter over medium-low heat and cook shallots for 2 minutes, stirring constantly.
5. Remove from the heat. Add thyme, bread crumbs, salt and pepper to taste and pat the mixture evenly onto the mustard, and arrange crumb side up in a roasting pan. Roast for 30 minutes, or until meat thermometer reaches 130-140 for medium rare.
6. Carefully remove from the oven and let stand for 10 minutes.
7. To serve, interlock the ribs, transfer to a serving platter and cut the chops. If you like, you could put paper frills on the frenched end bone of each chop.
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