Post by April B. on Feb 4, 2003 12:39:05 GMT -6
RACK OF LAMB WITH A HERB CRUST
Ingredients
1 Rack of Somerset Lamb
2 tbsp. olive oil
Salt and Pepper
For the Herb crust
2 tbsp. fresh chopped Rosemary
2 tbsp. fresh chopped Thyme
2 cloves garlic
2 tbsp. olive oil
Salt and Pepper
For the sauce
1 Clove of crushed Garlic
Half a cup of red wine
Half a cup of lamb stock
2 tsp. grainy mustard
Method
Pre heat the oven to 475 F. Season the rack of lamb all over. Put the olive oil in a heavy pan over a high heat, sear the rack, fat side down for two minutes. Then using tongs sear the top end of the rack for a minute.
Remove the pan from the heat and cover lamb with the herb crust mixture, which should be prepared by whizzing all ingredients in a food processor.
Next cover the ends of the bones with foil, and place the rack in a roasting pan, and cook in the preheated oven for 15 minutes to cook.
Finally, prepare a sauce. Remove the cooked rack from the pan and allow to rest. Now add the sauce ingredients to the pan juices.
Ingredients
1 Rack of Somerset Lamb
2 tbsp. olive oil
Salt and Pepper
For the Herb crust
2 tbsp. fresh chopped Rosemary
2 tbsp. fresh chopped Thyme
2 cloves garlic
2 tbsp. olive oil
Salt and Pepper
For the sauce
1 Clove of crushed Garlic
Half a cup of red wine
Half a cup of lamb stock
2 tsp. grainy mustard
Method
Pre heat the oven to 475 F. Season the rack of lamb all over. Put the olive oil in a heavy pan over a high heat, sear the rack, fat side down for two minutes. Then using tongs sear the top end of the rack for a minute.
Remove the pan from the heat and cover lamb with the herb crust mixture, which should be prepared by whizzing all ingredients in a food processor.
Next cover the ends of the bones with foil, and place the rack in a roasting pan, and cook in the preheated oven for 15 minutes to cook.
Finally, prepare a sauce. Remove the cooked rack from the pan and allow to rest. Now add the sauce ingredients to the pan juices.