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A beautiful rib eye of the lamb with rib bones attached
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 and a lot less expensive doing it
yourself.
To make cooking rack of lamb 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 entree at my
7 Course
Dinner Party Menu see all the pictures
for more recipes similar to this one try Lambs Loin Chops with pictures
Rack
of Lamb Herb-Crust
recipe and
photograph created by www.finedinings.com
Hoisin Sauce
this is
outstanding and delicious
serves 8
4 (eight-rib)
racks of lamb, bones Frenched
(meat scraped from bones)
Salt and pepper, to taste
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
1/4 cup fresh thyme
1/4 cup fresh oregano
1/4 cup fresh rosemary
1/4 cup fresh parsley
3/4 cup hazelnuts, toasted, finely chopped Season racks with salt and
pepper and sear in an ovenproof skillet with 2 tablespoons oil over high heat for 1 minute per side or until golden
brown, then place in oven to roast at 375° for 15 minutes.
Remove from oven and coat racks generously with Dijon mustard.
Finely chop the thyme, oregano, rosemary and parsley herbs and place in
a shallow bowl. In another bowl place toasted chopped
hazelnuts (can be done ahead of
time). Press the herb
mixture then hazelnuts on the meat to adhere. Return skillet to the oven for another 4 to 6 minutes
to finish roasting the rack and to form a crust, then remove and let
meat rest for 5 minutes. Place on a cutting board and use a sharp knife to slice between the ribs.
Serve 2 to 3 racks per person depending on the size. If
desired, tie a blanched chive or green onion stem around the bones for
presentation.
Serve this delicious Hoisin Sauce
as an accompaniment.
Wine
recommendation: Cabernet Sauvignon; Merlot
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