Yield: 4 servings
|\N \N||Olive oil; for baking sheet|
|2 tablespoons||Olive oil|
|2 \N||Boneless; trimmed lamb loins (14 oz ea)|
|2 tablespoons||Dijon mustard|
|2 tablespoons||Chopped fresh thyme|
|2 tablespoons||Chopped fresh tarragon|
|2 tablespoons||Chopped fresh parsley|
|½ \N||Recipe Salt Crust Dough; (see recipe)|
|\N \N||Freshly-ground black pepper; to taste|
Preheat the oven to 450 degrees. Lightly oil a large baking sheet. In a large skillet, heat the oil over high heat. Add the lamb loins and cook, turning occasionally, until seared on all sides. Transfer to a platter and refrigerate until completely cooled. Brush each lamb loin with the mustard.
Combine the thyme, tarragon, and parsley on a plate, and roll each loin in the herbs to coat. Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible.
Wrap each loin completely with dough. Place on the prepared baking sheet.
Bake for 10 minutes for rare meat, or longer, if desired. Remove from the oven and let stand for 10 minutes. Using a hammer or the back of a heavy knife, crack the crust, brushing off any clinging crust with a clean kitchen towel. Carve the lamb crosswise into thin slices, season with the pepper, and serve immediately on warmed plates. This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9393) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Terrance Brennan
Converted by MM_Buster v2.0l.