Rack of Lamb with Parsley and Garlic Crust
Ingredients:
2 racks of lamb (serves 6) 6 ribs each
salt and pepper
2 tbsp vegetable oil
2 c (500 ml) veal stock
1 bunch watercress for the garnish.
For the crust:
1 1/2 c (90 g) bread crumbs
3 tbsp butter
1 c fresh parsley finely chopped
8 garlic cloves, finely chopped
2 tbsp Dijon Mustard
Method:
Season the racks of lamb.
Heat the oil in a roasting pan, add the lamb, and cook on all sides until browned. Set aside to cool slightly.
While the lamb is cooling, mix the crust ingredients reserving the mustard to slather on the racks.
To apply the crust, first put the mustard on the racks, then press the crust on the surface. Place the racks in the pan and roast in 450 F oven for 15-20 minutes. The crust should be browned nicely and the meat pink in the centre.
Remove the lamb let cool.
Remove the excess fat from the pan and deglaze the pan with stock. Boil until reduced and concentrated. Strain and keep warm.
Carve the lamb between the ribs and arrange on plates. Suggesting serving is two chops on top of a ratatouille, garnished with the water cress.
Borrowed from: Le Condon Bleu Classic French Cookbook