| Rack of Lamb with Mustard-Seed Crust |
From "DIY Cooking"
episode COK-120F |
|
|
|
advertisement
|
 |
|
Rack of Lamb with Mustard-Seed Crust
|
Recipe courtesy Michael Lomonaco. Ingredients: 1/4 lb. (1 stick) unsalted butter
2 egg yolks
1/2 cup breadcrumbs
2 Tbs. dried rosemary
1 Tbs. mustard seeds
1/3 cup Dijon mustard
1 tsp. salt
1 tsp. cracked black pepper
2 racks of lamb, 8 ribs each (this allows 4 chops per person)
2 Tbs. olive oil Preparation: Well in advance (anywhere from 2 hours to a week) of making the lamb, combine unsalted butter, egg yolks, breadcrumbs, dried rosemary, mustard seed and Dijon mustard in the bowl of a food processor and pulse until thoroughly mixed. Line a loaf pan with plastic wrap. Using a spatula, spoon the mustard crust mixture into the pan, smooth the surface and place in the refrigerator. Allow the crust to chill until solid. Preheat oven to 350 to 375 degrees. Season racks of lamb with salt and cracked black pepper. Heat olive oil in a heavy skillet over medium heat for 2 minutes. Place the racks, meat side down, in the skillet and brown for 2 to 3 minutes to achieve a crisp brown coating. Turn meat and cook 1 minute more on the bone side. Remove from pan and transfer to a roasting pan. Place the racks in the oven and cook 8 to 10 minutes for medium rare. While the lamb is roasting, remove the mustard crust by lifting the plastic wrap out of the loaf pan. You should now have a slab of seasoned mustard crust. Cut the loaf of herb butter into 1/2"-thick slices. Refrigerate until the lamb has cooked for 8 to 10 minutes. Remove the lamb from the oven, lay the slabs of seasoned mustard crust on the meat side of the lamb and press the butter with your fingertips to help it adhere to the meat. Return the lamb to the oven for 5 minutes more to allow the butter to form a crust. Remove the racks from the oven and allow them to cool for 5 minutes before slicing into individual chops or 4-rib rack portions. Servings: 4 (4-rib) rack portions Website resources for Racks: Irish Rack of Lamb from Food TV.com Cranberry-and-Pecan-Crusted Rack of Pork from Food TV.com Stuffed Leg of Lamb from Food TV.com Rack of Lamb with Rosemary Scallion Crust from Food TV.com Barbecued Baby Back Ribs from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
USDA Meat and Poultry Hot Line
Talk to the big guns for official answers on defrosting, internal temperature readings and how long you can safely keep leftovers.
Toll-free: 800-535-4555
Website: www.usda.gov/fsis
On the Grill : A Complete Guide to Hot-Smoking and Barbecuing Meat, Fish, and Game
Model: 1558218068
Author: A.D. Livingston
Complete Meat Cookbook
Model: 0395904927
Author: Bruce Aidells
(1998)
Houghton Mifflin Co.
Boston, MA 02116
Phone: 617-351-5000
Email: tradecustomerservice@hmco.com
Cooking for Dummies, 2nd Edition
Model: 0764552503
Author: Bryan Miller and Marie Rama
(2000)
Web site for the Dummies books: www.dummies.com
IDG Books Worldwide, Inc. (An International Data Group Company)
Foster City, CA 94404
Food Lover's Companion
Model: 0812015207
Author: Sharon Tyler Herbst
(1995, 2nd Edition)
Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
Barron's Educational Series, Inc.
Hauppauge, NY 11788
The Food Lover's Tiptionary
Model: 0688121462
Author: Sharon Tyler Herbst
(1994)
William Morrow Books / Hearst Books
Website: www.harpercollins.com
The World Encyclopedia of Meat, Game and Poultry
Model: 0754806022
Author: Lucy Knox and Keith Richmond
(2000)
Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com
| 
)
