Chef: Alfred Portale
Meats: lamb
Produce: parsley, mint, tarragon, garlic
Spices: salt, pepper, Dijon mustard
Sauces, Broths, & Oil: canola oil
Other: fresh bread crumbs (white bread)
Other: fresh bread crumbs (white bread)
Cooking Method: Oven
Chef's Tips:
When purchasing the lamb, ask the butcher to saw off the chine bone and french the rib bones, reserving all the meat and bone trimmings from preparing the racks to use for the wine sauce. Have the chine bone sawed into 2-inch pieces. At home, trim away and discard all of the extraneous fat from the meat trimmings.
Ingredients:
1/2 cup fresh bread crumbs, made from firm white bread, crusts removed
1/4 cup fresh flat-leaf parsley, chopped
1½ teaspoons fresh mint, chopped
1½ teaspoons fresh tarragon, chopped
1 clove garlic, minced
1 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper, to taste
2 racks (4-pound) lamb (7 to 8 ribs per rack)
2 tablespoons canola oil
2 tablespoons Dijon mustard
Procedure:
To make herbed breadcrumbs: In a medium bowl, combine the bread crumbs, parsley, mint, tarragon, and garlic. Drizzle with the olive oil and toss to moisten the crumbs. Season with salt and pepper.
Position the oven rack in the center of the oven and preheat to 400 degrees F. Season the racks of lamb with salt and pepper. In a 12-inch ovenproof sauté pan, heat the canola oil over high heat until very hot but not smoking. Add the lamb, meaty side down, and sear until nicely browned, 3 to 4 minutes.
Transfer the skillet to the oven and roast for 7 minutes. Turn the lamb and continue cooking for another 8 minutes, until a meat thermometer inserted in the center reads 120 to 125 degrees F (about 15 minutes total roasting time). Remove the lamb. This timing will give you rare meat. If you like medium-rare meat, add about 3 minutes to the total cooking time; add about 8 minutes for medium meat.
Position a broiler rack about 6 inches from the source of heat and preheat. Spread the mustard on the top of the rack of lamb. Cover with the herbed bread crumbs, pressing to make sure they adhere. Broil until the crust is golden brown, 2 to 3 minutes. Serve with Flageolets and Steamed Spinach.
Restaurant: Gotham Bar and Grill
Recipe Type: Authentic
Submitted By: Gotham Bar and Grill
Recipe Author: Executive chef and co-owner Alfred Portale
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.delish.com/recipefinder/herb-crusted-rack-lamb-recipe
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