Mustard Crusted Rack of Lamb

Cooksie

Well-known member
Site Supporter
This is basically Emeril's recipe with just a couple of small adaptations. Extra garlic was used, and some fresh rosemary was added to the breadcrumb mixture. You can use the link for exact amounts.

http://www.foodnetwork.com/recipes/emeril-lagasse/mustard-crusted-rack-of-lamb-recipe/index.html


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Pan sear the lamb and then let it cool. Cover it with Dijon mustard:

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Pat on some chopped garlic (used more than the recipe called for :)):

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Spread on the breadcrumb, parmesan, and fresh chopped rosemary mixture:

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Baked in a 450 degree oven.

The sauce was just a reduction using the pan drippings (with most of the oil poured off), about a cup of beef stock, and a pat of butter at the end.

PS--Must give my hubby :wub: credit for this. I basically cooked the brussel sprouts, ate, and did the dishes.
 

SilverSage

Resident Crone
Cooksie, that looks delicious! I love lamb to start with, but your presentation made me want it even more.

:applause:
 

buckytom

Grill Master
1 more chop, please.

another outstanding job, cooksie. :applause:

i wish i could get my family to eat more lamb. something other than plain, grilled, frenched rib chops.

i'll have to keep this one to make for myself someday.
 

Cooksie

Well-known member
Site Supporter
Thanks BT. Yeah, that was a two-chopper plate (mine). Hubby had a three-chopper :smile:.
 
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