Rack of lamb with mustard crust and pesto

4 Servings

Ingredients

Quantity Ingredient
2 1 1/2 pound
Trimmed
6 tablespoons Dijon mustard
2 cups Fresh white breadcrumbs
2 Cloves garlic -- minced
4 teaspoons Fresh rosemary (or 11/4 tsp.
Dried)
4 teaspoons Fresh thyme (or 11/4 tsp.
Dried)
2 cups Beef broth*
¼ cup Unsalted butter (1/2 stick)
¼ cup Pesto sauce**
Racks of lamb -- well
Date: 12-22-92 (05:37) Number: 2525 Fro Colossus Date:

Directions

Preheat oven to 400=B0 F. Heat heavy large ovenproof skillet over high hea= t. Add lamb to skillet and cook until brown, turning occasionally, about 7= minutes. Remove lamb from skillet; cool slightly. Spread mustard evenly = over lamb. Combine breadcrumbs, garlic, rosemary and thyme in bowl. Press breadcrumb mixture onto lamb. = Season lamb with salt and pepper. Return to skillet and roast in oven unti= l desired doneness, about 35 minutes for medium-rare.

Transfer lamb to cutting board. Pour fat from skillet. Add broth to skill= et; bring to boil, scraping up any browned bits. Boil until reduced to ½= cup, about 2minutes. Whisk in butter. Slice lamb into chops. Divide cho= ps among 4 plates. Pour sauce over. Drizzle pesto over and serve.

Recipe By : Bon App=E9tit, March 1994, Pg.98/ Post Ranch Inn From: Terrance

12-22-92 (05:37) Numbe (125) Cook File

Related recipes