Rack of Lamb with Rosemary Scallion Crust
Yield: 2 servings
1 1/2 tb olive oil
1/4 ts dried hot pepper flakes
1 cl garlic, minced
3 tb thinly sliced scallion including the green part
1 ts dried rosemary, crumbled
1/2 c fresh bread crumbs
salt and pepper
1 1/4 pound trimmed and frenched rack of lamb (7 or 8 ribs)
watercress sprigs for garnish, if desired
In a small skillet heat the oil over moderate heat until it is hot
but not smoking, add the red pepper flakes, and cook them, stirring,
for 10 seconds. Add the garlic and cook it, stirring, for 30 seconds.
Add the scallion and the rosemary and cook the mixture, stirring,
for 10 seconds.Stir in the bread crumbs and salt and pepper to
taste and remove the skillet from the heat. Heat an ovenproof
skillet over moderately high heat until it is hot and in it brown
the lamb, seasoned with salt and pepper, turning it, for 5 minutes,
or until the sides and the ends are browned evenly. Pour off any
fat from the skillet, arrange the lamb, fat and meat side up, and
pat the crumb mixture evenly on the fat and meat side of the lamb.
Bake the lamb in the middle of a preheated 475 degree F. oven for
15 minutes, or until a meat thermometer registers 130 degrees F.
for medium-rare meat. Transfer the lamb to a platter, let it stand,
uncovered, for 10 minutes, and garnish it with the watercress.