CHEF JEFF — ONE BYTE AT A TIME: Roasted Rack of LambRoasted Rack of Lamb
By: Herald Staff Report,
Try this Easter favorite.
Roasted Rack of Lamb
2 racks of lamb (about 2½ to 3 pounds), trimmed
1 cup coarse, fresh crumbs from French bread
2 shallots, peeled, chopped
1 tablespoon grainy mustard
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped thyme
2 tablespoons fresh chopped parsley
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons chicken stock
Preheat oven to 425 degrees. Place lamb in roasting pan, bone side down. Roast 20 to 25 minutes for medium-rare. (If desired, sear racks in skillet first to reduce roasting.) Test for doneness by inserting thermometer in thickest part of lamb; it should read at least 125 degrees. In bowl, combine crumbs, shallots, mustard, herbs, salt, pepper, oil, chicken stock; mix. Remove lamb from oven, turn off oven and broiler on. Pat crumb mix on lamb. Put under broiler until crust is lightly browned. Remove. Let sit 5 minutes. Slice into chops. Serve.
Yield: Serves 4.
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