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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Scallion Crusted Rack of Lamb Recipe

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This recipe for Scallion Crusted Rack of Lamb is from It's About Thyme, Again, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 T olive oil
1/4 t red pepper flakes
1 garlic clove, minced
3 T thinly sliced scallion
1 t dried rosemary, crumbled
1/2 C fresh breadcrumbs
1 1/4 lb. rack of lamb, frenched
salt and pepper
1/4 C mayonnaise
1/4 C dijon mustard (or your choice)
Directions:
Directions:
For the crust:

Heat olive oil over moderately high heat, add red pepper flakes, stir 10 seconds, add garlic, stir 30 seconds, add scallion and rosemary, stir 10 seconds, add bread crumbs, salt and pepper and remove from heat.
In a separate dish, mix mayonnaise and mustard and set aside.

The Lamb:

Sear lamb on all sides in an oven proof skillet...about 5 minutes.
Pour off any fat. and arrange lamb fat/meat side up and brush with the set aside mayonnaise and mustard.
Pat crumbly mixture evenly on fat/meat side of rack.

Bake at 475º for 15 minutes. Let stand 10 minutes uncovered before carving.

Serve 2-3 rib bones per person
Number Of Servings:
Number Of Servings:
2-3 per rack
Preparation Time:
Preparation Time:
30 - 45 minutes
Personal Notes:
Personal Notes:
If you think you are not a fan of Lamb, this will change your mind. It is mild and delicious. Some don't realize it is lamb.

 

 

 

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