You've invited your friends over and you would like to impress them. This is the dish! A rack of lamb is classic French meal you can make in less than 15 minutes. Are you ready to impress your guest with this elegant meal?
INGREDIENTS
2 large racks of lamb, cut in half with 3 bones per serving
Salt and pepper, to taste
2 tablespoons olive oil
8 ounces of panko bread crumbs.
1/3 cup fresh ground basil
1/2 cup parmesan cheese
3 sprigs of rosemary
4 sprigs thyme
1 bulb of garlic pealed and cut in half
3 T of grainy Dijon mustard
3 T unsalted cream butter
4 T olive oil
DIRECTIONS
Preheat the oven to 400°F.
Salt and pepper the lamb on both sides
Coat the lamb generously.
In a cast iron skillet heat enough olive oil to coat the bottom of the pan.
Sear on each side and the top and bottom long enough to seal in the juices
Turn heat to Med High
Add Garlic, Thyme, Rosemary and butter
Spoon the infused butter on the lamb for at least 1 minute
Place the lamb on top of the springs and place in the over for 3 minutes
Take out of the oven and brush on the dijon mustard
Coat the lamb in panko mixture , cover all sides
Put the lamb into the cast iron skillet and bake for 5 minutes
Rest the meat before you cut
(Sidenote) I've seen chefs cut the meat after it has rested only to sear it once more before serving.
Serve on top a plate of Steel cut garlic grits
Enjoy!
Crust:
While the lamb is in the oven make the crust
Combine bread crumbs, salt pepper, parmesan cheese, and fresh ground basil.
Add just a bit of Olive oil not to much to the mixture and stir
Pour the mixture into a plate
Set aside until ready
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