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Ingredients
- 4 oz. fresh bread crumbs with chopped parsley, rosemary, and basil
- 2 oz. Dijon mustard
- 1 four-bone rack of lamb, frenched
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Recipe Info
Category : Pork & Veal
Rating : 0
Contributor : marc
Print Recipe
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Directions
Rub lamb rack with mustard, then roll in bread crumbs. Place on a baking pan and bake at 375 degrees for appoximately 25 minutes for medium rare. Add additional 10 minute cooking time for medium.
Rosemary Demi Glaze:
Trimmings from lamb rack
1 Tbsp. butter
1/4 cup chopped onion
1/4 cup chopped carrot
1 stalk celery, chopped
3 cloves garlic
2 rosemary sprigs
1/2 cup burgundy
1 cup beef stock
1 tsp. Dijon mustard
1 tsp. tomato paste
Saute lamb fat and butter with onion, carrot, celery, tomato paste, rosemary and garlic. Deglaze with burgundy, reduce to half, then add beef stock. Reduce to half again, then strain. Once again, reduce to half. Add a pinch of butter to finish. Spread sauce on plate and serve over lamb. Accompany with your choice of vegetables.
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