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Rick's Crusted Rack of Lamb Recipe

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

Contributor:  
Contributor:  
Jane Conard
Added: Wednesday, October 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup bread crumbs
1 large clove garlic, minced
1 tbsp chopped fresh parsley
1 tsp fresh thyme leaves
2 full racks of lamb (8 ribs each)
crushed white pepper
3 tbsp olive oil
4 tbsp Dijon mustard
optional: roasted vegetables (zuchinni, squash, potatoes, bell pepper) as a side dish

Directions:
Directions:
Combine the bread crumbs, garlic, parsley and thyme in a medium bowl.
Cut each rack of lamb in half (4 bones in each). Season well with salt and crushed white pepper.
Heat 2 tbsp olive oil in a large saute pan over medium-high heat. Sear both sides of the lamb portion until golden brown, about 4 minutes per side.
Allow the lamb to cool slightly before liberally coating the top of each portion with Dijon mustard.
Put the bread crumb mixture evenly on top of each portion. Drizzle the remaining 1 tbsp olive oil over the bread crumbs.
Transfer the lamb to a 375 degree oven and roast until a meat thermometer registers 140 degrees (for medium rare), about 20 minutes. Remove from the pan and let rest for 5 - 7 minutes. Before serving cut each portion again into two halves (two pieces of two bones per serving) and serve with roasted vegetables.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Rick modified this recipe which originally called for ground hazelnuts to be mixed with the bread crumbs, since he is allergic to nuts. The elimination of the ground nuts was not noticed due to the tangy flavor of the Dijon mustard and herbs. While the Idaho lamb we get in Sun Valley is delicious, we think Australian lamb is just as good.

 

 

 

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