Rack of Lamb With an Herb Crust |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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An epicurious favorite of mine. Feel free to experiment with the use of different herbs. Ingredients:
1/4 cup vegetable oil |
2 racks of lamb, french trimmed |
2 1/2 cups fresh white breadcrumbs |
2 ounces parsley |
1 egg |
salt and pepper, to taste |
1 ounce whole grain mustard |
12 small shallots |
12 small garlic cloves, peeled |
1/4 cup brown sugar |
4 tablespoons butter, diced |
1/2 cup ruby port |
2 cups lamb stock |
4 small fresh thyme sprigs |
4 small rosemary sprigs |
Directions:
1. Preheat the oven to 400°F.
2. Heat the oil in a pan, and sear the lamb until golden brown. Roast in the oven for 15-20 minutes, then remove.
3. In a food processor, blend the breadcrumbs, parsley, and egg until fine, then season. Brush mustard onto the lamb, and coat with the mixture.
4. Place the shallots and garlic onto a sheet of aluminum foil, and sprinkle with the brown sugar and butter. Roast in the foil parcel for 15 minutes or until golden brown.
5. In a pan, bring the port and the lamb stock to the boil, simmer until it has reduced by half, and season.
6. Preheat the grill. Grill the lamb crust-side-up for 5 minutes. Let rest for 5 minutes, and slice into cutlets.
7. To serve, place a portion of the cutlets on each plate and arrange the shallots and garlic around. Drizzle the sauce around the plate, and serve with a sprig each of rosemary and thyme.
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