Rack of lamb with mustard crust and pesto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 1 1/2 pound | |
| Trimmed | ||
| 6 | tablespoons | Dijon mustard |
| 2 | cups | Fresh white breadcrumbs |
| 2 | Cloves garlic -- minced | |
| 4 | teaspoons | Fresh rosemary (or 11/4 tsp. |
| Dried) | ||
| 4 | teaspoons | Fresh thyme (or 11/4 tsp. |
| Dried) | ||
| 2 | cups | Beef broth* |
| ¼ | cup | Unsalted butter (1/2 stick) |
| ¼ | cup | Pesto sauce** |
| Racks of lamb -- well | ||
| Date: 12-22-92 (05:37) Number: 2525 Fro Colossus Date: | ||
Directions
Preheat oven to 400=B0 F. Heat heavy large ovenproof skillet over high hea= t. Add lamb to skillet and cook until brown, turning occasionally, about 7= minutes. Remove lamb from skillet; cool slightly. Spread mustard evenly = over lamb. Combine breadcrumbs, garlic, rosemary and thyme in bowl. Press breadcrumb mixture onto lamb. = Season lamb with salt and pepper. Return to skillet and roast in oven unti= l desired doneness, about 35 minutes for medium-rare.
Transfer lamb to cutting board. Pour fat from skillet. Add broth to skill= et; bring to boil, scraping up any browned bits. Boil until reduced to ½= cup, about 2minutes. Whisk in butter. Slice lamb into chops. Divide cho= ps among 4 plates. Pour sauce over. Drizzle pesto over and serve.
Recipe By : Bon App=E9tit, March 1994, Pg.98/ Post Ranch Inn From: Terrance
12-22-92 (05:37) Numbe (125) Cook File