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Crispy Rack of Lamb with Havarti Recipe

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This recipe for Crispy Rack of Lamb with Havarti, by , is from The Collett/Noseworthy Family Cookbook, 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!

Contributor:  
Contributor:  
Lisa (Noseworthy) Collett

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp bread crumbs
3 tbsp parsley finely chopped
2 tbsp chives finely chopped
2 tbsp garlic minced
1 tsp salt
2 tsp pink pepper crushed
3 tbsp butter melted
7 oz havarti
4 lbs rack of lamb, frenched*
3 tbsp olive oil
salt and pepper to taste
3 tbsp Dijon mustard



* Frenching a rack of lamb involves removing the extra fat and revealing the upper bones. Upon request the butcher can do this for you.

Directions:
Directions:
Preheat oven to 350. In a bowl mix bread crumbs, parsley, chives, garlic, salt, pink pepper and melted butter, grate havarti and add to preparation. Mix well then set aside. Sprinkle rack of lamb with olive oil and salt and pepper. Sear meat in an oven-proof skillet over medium-high heat to brown all sides. (approx. 2 to 3 minutes per side). To prevent bones from burning in oven wrap in foil. Put skillet directly in oven for 15 minutes. Remove from oven and let rest for 15 minutes. Coat lamb in mustard and then bread crumb mixture. Return to oven for 15 minutes ( for medium rare) Serve immediately with mashed potatoes and choice of vegetable.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Wine suggestion: Cabernet Sauvignon. We have also used leg of lamb, both boneless and full bone

 

 

 

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