Tuesday, May 3, 2011

Nice rack.

I don't like lamb.... and not at all because Mary had a little one.
Trust me, I have lost anything resembling a bleeding heart for animals that taste delicious.

I just think lamb is kind of gross.


Mustard crusted rack of lamb

Rack of lamb
Dijon mustard
Panko bread crumbs
Chopped parsley
Salt and pepper

Prep lamb by exposing rib bones. Sprinkle with salt and pepper on the fat side and then sear all sides in a hot pan to get a nice color. Set aside and let cool. 
Combine bread crumbs, finely chopped parsley, garlic, salt, pepper, and a little butter.
Brush fat side of lamb rack with dijon mustard. You do not need to over do it.... this is just to act as a glue to hold the bread crumb mixture to the meat. 
Pack bread crumbs onto the mustard side if the lamb and place in a 350 degree oven for about 15/20 minutes until medium rare.... 

Served with brussels sprouts and pommes anna.

Oh, how I LOVE brussels sprouts. I made them with candied walnuts this time, but sauteing them with bacon makes me weak in the knees. 

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