"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mustard-Crusted Rack of Lamb Recipe

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This recipe for Mustard-Crusted Rack of Lamb, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gary/Lynn Weinberger
Added: Thursday, September 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. fresh breadcrumbs (or Panko breadcrumbs-
Japanese breadcrumbs)
1 1/2 t. dried, crumbled thyme
Salt and pepper
2 well-trimmed racks of lamb (7 ribs each)
1 clove garlic, halved
1/2 c. minced shallots
1/4 unsalted butter
1/2 minced fresh Italian parsley
3 to 4 T Dijon mustard

Directions:
Directions:
Season breadcrumbs with thyme and salt and pepper to
taste. Season lamb with salt and pepper to taste. Rub with
garlic halves.
In large skillet saute shallots in butter for 2 minutes. Remove
from heat. Stir in breadcrumb mixture. Cool. Add parsley,
mix well.
Spread mustard evenly over lamb. Pat crumb mixture
generously onto mustard. Chill 2 to 3 hours. Bring to room
temperature. Bake at 450 for 30 minutes OR UNTIL lamb
registers 130 to 135 on meat thermometer for rare. Let
stand 10 minutes. Remove to platter. Carve into chops and
serve 2 ribs per person.

Number Of Servings:
Number Of Servings:
6

 

 

 

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