|
Main Dishes
- Lamb |
|
INGREDIENTS:
1 1/2 cps fine fresh bread crumbs
3 tbs finely chopped fresh flat-leaf parsley
1 tbs finely chopped fresh mint
1 1/2 tsp minced fresh rosemary
1/2 tsp salt
1/4 tsp black pepper
3 1/2 tbs olive oil
3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack),
trimmed of all but a thin layer
2 tbs Dijon mustard
Special equipment: an instant-read thermometer
|
DIRECTIONS:
Stir together bread crumbs, parsley, mint, rosemary, salt, and
pepper in a bowl, then drizzle with 2 1/2 tbs oil and toss
until combined well.
Put oven rack in middle position and preheat to 400°F.
Season lamb with salt and pepper. Heat remaining tablespoon oil in
a large heavy skillet over moderately high heat until hot but not
smoking, then brown lamb 1 rack at a time, turning once, about 4
minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan,
arranging fatty sides up.
Spread fatty sides of each rack with 2 teaspoons mustard. Divide
bread crumb mixture into 3 portions and pat each portion over
mustard coating on each rack, gently pressing to adhere.
Roast lamb until thermometer inserted diagonally 2 inches into
center (do not touch bone) registers 130°F (for medium-rare), 20
to 25 minutes, and transfer to a cutting board. Let stand 10
minutes, then cut into
Serves: 8
|
