Rack of lamb persille

1 servings

Ingredients

Quantity Ingredient
2 teaspoons Dijon-style mustard
1 teaspoon Olive oil
1 Garlic clove; crushed to a paste
1 pinch Dried thyme
1 pinch Dried rosemary; crumbled
Salt and pepper
6 Rib rack of lamb; (about 1 1/4
; pounds), trimmed of
; all fat and with
; the bones trimmed
; and partially
; cracked for easy
; carving
1 tablespoon Minced shallot
1 Garlic clove; minced
3 tablespoons Unsalted butter
½ cup Stale bread crumbs
1 tablespoon Minced fresh parsley leaves
¼ teaspoon Dried thyme
¼ teaspoon Dried rosemary
Watercress sprigs for garnish

Directions

FOR THE MARINADE

In a small bowl, combine the marinade ingredients. Rub the lamb with the marinade and allow to marinate, chilled and covered, for 30 minutes or up to overnight.

In a small skillet cook the shallot and garlic in the butter over moderate heat, stirring, until softened. Add the bread crumbs, parsley, thyme, rosemary, and salt and pepper to taste, heat the mixture, stirring, for 2 minutes, and remove the skillet from the heat.

In a large, hot skillet sear the lamb, browning on all sides. Pat the crumb mixture firmly onto the browned lamb. Place the lamb in a 450 degree oven for 12 to 15 minutes for medium rare.

Yield: 2 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW # CL9278 Converted by MM_Buster v2.0l.

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