Rack of Lamb with Parsley and Garlic Crust (Carré d'Agneau Blonville ) Recipe
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Contributor: |
Contributor: Dept. 4071 -- Larry Czochara Added: Monday, March 13, 2006
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Category: |
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Ingredients: |
Ingredients: 2 - single racks lamb, Frenched 2 T. - butter, unsalted 2 large - garlic cloves, very finely chopped ¼ c. - parsley, curly & finely chopped ¼ c. - bread crumbs, dry 3 T. - Dijon mustard salt pepper, freshly ground
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Directions: |
Directions:Preheat oven to 450°. Season the lamb with salt and freshly ground pepper. Heat the butter in a nonstick skillet over medium-high heat. Sear the top of the meat until light golden. Remove from pan, but do not discard the butter. Add the garlic and parsley to the pan and toss for 1 to 2 minutes. Mix in the breadcrumbs, remove from heat and allow to cool in the pan. Brush each rack with 1½ T. of the mustard. Spread the prepared topping equally over the two racks. Set the racks in a roasting pan, and turn the oven down to 400°. Roast until meat thermometer registers 120°, (20 to 25 minutes). Before serving, allow the rack to rest until the internal temperature has reached 130°. Then slice between the ribs. |
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Personal
Notes: |
Personal
Notes: In France, the traditional Easter menu usually includes gigot d'agneau, which is leg of lamb. This is a traditional Easter dish that is served with tiny green beans and butter fried potatoes. In the United States, lamb is sometimes on the menu but ham is usually the featured dish. Why not try something in-between this year and offer a wonderful rack of lamb.
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