Monday, June 22, 2009

Roasted Rack of Lamb, with basil mustard crust

I love lamb and although a little bit hard to ferret out sometimes , the Morelia Costco has it from time to time.
Never when we have someone invited for dinner, seems like always a couple of weeks later.
I hate twice frozen anything, being spoiled having fresh lamb a lot.This is a very common recipe, but for you who would like another one, and may not have it here it is.
You can add or subtract your own particular favorite spices and herbs
This one I load up with basil and garlic, you could substitute rosemary and thyme for it or add it in.... it is pretty foolproof, especially if you have a instant read thermometer or a remote probe one, otherwise you can tell when there is some juice sizzling in the pan or the meat has folded back a tad.
Once you cook this a few times you will be able to know it is ready by touching and felling the spring back of the meat.

Preheat your oven to 450

One thing to cooking or roasting anything is to be sure it is room temperature before tossing it into your oven. If it is something from your fridge, it is usually around 40 degrees (or at least it better be), when you put it in a hot oven it will not cook correctly no matter what you do, so always let the product come up to room temperature. Don't let it sit there all day, but you don't want to have it too cold.

Wash and dry the rack, If it is already Frenched, then take a knife and slit the membrane on the back between the bones or if you are real handy remove it completely. This lets the herbs and spices flavor the meat better.
Take some two day old bread, toss into the food processor along with a hand full or two of fresh basil leaves and 5 or 6 cloves of garlic, unpeeled.,Put in the salt , pepper and any other seasonings at this point.

Pulse the food processor until the bread crumbs are the consistency you corn meal or something manageable for you.

Coat the rack with your favorite mustard, NOT plain yellow mustard, use some stone ground Dijon or spicy mustard something with a flavor. You don't want the lamb to have the flavor of a ball park hot dog do you?

Ok, maybe you do, but DON'T

After you have put a nice even coating of the mustard sprinkle the bread mixture on the bottom and gently form the bread , pushing as you go until the whole thing is covered in the bread mixture.

Take a little olive oil and lightly sprinkle it on the top so it will brown even better. Put the meat in or on a Pyrex dish or oven proof dish of some sort.

Gently slide it into your hot oven.

Reward yourself with a nice drink.

For rare you will want to look at it somewhere abouts 15 to 17 minutes, Medium rare 18 to 25 minutes, medium 25 to 30 minutes.
Or jab a instant read thermometer into a center portion about half way in. For medium rare you want to see about 135.
Pull it out, tent with some aluminium foil and let rest for at least 8 minutes.
Cut, into servings and enjoy


Stuff you will need:

One 7 or 8 bone rack of lamb.
3 -4 TBS mustard
1 tsp Kosher Salt
1/3 tsp onion power
1 hand full of basil leaves
6 cloves of garlic, skin removed
1/2 tsp coarse ground salt
1-2 TBS olive oil
450 degree oven
plates, knifes, appetite

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