Monday, June 13, 2011

Roasted Rack of Lamb


This recipe is not necessarily super difficult, however it does require a bit of time and patience to prepare. Rest assured it is well worth the effort!

Lamb is very tender, healthy and extremely delicious! It has a buttery quality and has a distinctive gamey flavor. Lamb is a very good source of protein, with all 8 essential amino acids in the proper ratio. Lamb contains very little marbling (internal fat throughout the meat), as compared to other meats.

If you have a choice, go with organic or pasture fed lamb. Lamb raised on grass produces meat that is leaner, fewer calories, tender, fine grained, and has a more delicate flavor and contain more nutrients like vitamin E, omega-3 fatty acids than conventionally raised lamb

Ingredients:

1 rack of lamb (7-8 bones), trimmed and frenched
1 t sea salt
1 t fresh ground black pepper
1 T olive oil
1 t balsamic vinegar
1 T Dijon mustard

Bread Crumb Mixture:

½ cup fresh bread crumbs*
6 garlic gloves minced or pressed
2 T fresh rosemary, chopped
1 t sea salt
¼ t fresh ground pepper (or more if you prefer spicy)

*Don’t be tempted to use stale bread for the bread crumbs; they will still taste like stale bread.:-)

Directions:

Preheat the oven to 450° and move rack to the center.

Trim excess fat and French the bones


Season rack all over with salt and pepper.


Prepare fresh bread crumbs in a food processor


In a large bowl, combine bread crumbs, garlic, rosemary, 1 t salt, ¼ t pepper. Add the 2 T olive oil to moisten. Set aside.


Heat 1 T 2 T olive oil in a large heavy oven-proof pan (preferably a cast iron skillet) over high heat. Sear rack for 1-2 minutes on both sides and then set aside for a few minutes.


Brush rack with the Dijon and balsamic and roll in the bread crumb mixture until evenly coated. Add a little extra of the bread crumb mixture on top and firmly press it onto the rack.


Arrange the rack in the skillet and roast for 10-15 minutes depending on the doneness you prefer. After removing from the oven, let it rest 5-8 minutes before carving.

I prepared asparagus and mashed potatoes on the side, but feel free to be creative with the sides of your choice!

As always, bon app├ętit!

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