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A beautiful rib eye of the lamb with rib bones attached
This is not only one of the most delectable cuts of meat...
it is also expensive to order at a restaurant.
However it is so easy to make at home costing a lot less doing it
yourself.
To make cooking a rack even easier and to improve the presentation,
I ask the butcher to do most of the trimming away of fat and French the bones.
I served this rack of lamb herb crust entree at my
7 Course
Rack of Lamb Dinner Party Menu see all the pictures
and always serve this cut of meat with my
Hoisin Sauce
this is outstanding and delicious, I put a small amount on a Chinese spoon
next to the meat on the dinner plate
for more recipes similar to this one try Lamb Loin Chops with pictures
Rack
of Lamb with Herb
Crust
A recipe and photograph by
Peggy
Bucholz, www.finedinings.com
serves 8 1/4 cup each fresh thyme, oregano, rosemary and parsley
3/4 cup hazelnuts, toasted, finely chopped.
4 (eight-rib)
rack of lamb, bones Frenched (all meat
scraped away)
Salt and pepper, to taste
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
Preheat oven to 375°.
Finely chop the thyme, oregano, rosemary and parsley herbs, place in
a bowl and set aside. In another bowl place toasted chopped
hazelnuts (can be done ahead of
time).
Heat
an ovenproof skillet over high heat with the olive oil. Season lamb
rack with salt and pepper and quickly sear for 1 minute per side or until golden
brown, then transfer the skillet to the oven. Roast at 375° for 15 minutes.
Remove from oven and coat the chops generously with Dijon mustard, the
chopped herbs and hazelnuts, pressing to adhere, leaving bones exposed.
Roast for 4 to 6 minutes to finish cooking
and to form a crust. Allow to rest for 5 minutes before
carving. Slice lamb chops between bones and serve 2 to 3 chops per person depending on the
size, the herb crust is delicious. If
desired, tie a blanched chive or green onion stem around the bones for
presentation.
Serve this delicious Hoisin Sauce
as an accompaniment, it's a keeper!
Wine
recommendation: Cabernet Sauvignon; Merlot
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