 |
RACK OF LAMB WITH MUSTARD-THYME CRUST Recipe | |
Lamb | |
|
Ingredients:
1/3 cup Dijon mustard1 tablespoon minced garlic 1 tablespoon chopped fresh thyme or 1 teaspoon dried (OR 1 tablespoon chopped fresh rosemary or 1 teaspoon dried) 1 1/4-pound rack of lamb, well trimmed 1 cup fresh bread crumbs from French bread 2 tablespoons olive oil Fresh thyme sprigs (optional)
Directions:
DIRECTIONS:Whisk mustard, garlic and chopped thyme in small bowl to blend. Sprinkle lamb with salt and pepper. Place lamb on baking sheet, rounded side up. Spread mustard mixture evenly over lamb. (Lamb can be prepared up to 6 hours ahead. Refrigerate uncovered.) Preheat oven to 425F. Stir bread crumbs and oil in heavy medium skillet over medium heat until crumbs begin to crisp, about 5 minutes. Cool slightly. Press crumbs onto mustard coating on lamb. Roast lamb until thermometer inserted into center registers 1250F for rare, about 25 minutes. Garnish with thyme sprigs, if desired, and serve. Makes 2 servings. Bon Appitit June 1997 | |