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Print this Recipe    Rack Of Lamb 07

Dijon Rack of Lamb
Yield: 6 servings

2 racks of lamb (approx. 1.5 lb ea)
salt and freshly ground black
pepper, to taste
3 tb Dijon-style mustard
1/2 c butter (1 stick)
2 cloves garlic, peeled and minced
1 c plain bread crumbs
2 tb parsley, fresh and finely chopped

Season the racks of lamb with salt and pepper. Heat a heavy frying
pan and brown the fat on top of the lamb over high heat. This will
take 1 or 2 minutes and no oil is needed. Remove the emat from the
pan and allow to cool. Rub the meat (not the bones) of each rack
with 1 1/2 tablespoons of the mustard. Set aside. In another frying
pan heat the butter and in it saute the garlic a few seconds. Remove
from the heat and stir in the bread crumbs and parsley. Coat the
meat with the bread-crumb mixture by rolling the racks of lamb
directly in the frying pan of bread crumbs. There should be a
coating of bread crumbs on the meat only, not on the bones. Place
the racks on a rack in a shallow roasting pan. Roast in a preheated
450-degree oven for 15 minutes for rare. (Add 10 minutes if you
like it medium, but be careful not to overcook.) Remove the pan
from the oven and allow the meat to stand in a warm place (but not
on top of the stove) for 5 minutes. Slice into individual bone
sections and serve at once. Serve with Mushroom Shallot Wine Sauce.

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