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lamb salt olive oil nuts bread crumbs chives garlic Parmesan whole-grain mustard beef stock port orange sage thyme carrots
Viewed: 22 - Published at: 9 years agoIngredients
- 2 racks of lamb, trimmed and frenched (about 1 1/2 pounds each)
- Salt and freshly ground black pepper
- 1 tablespoon olive oil, for searing
- 1/2 cup crushed pine nuts
- 1/2 cup bread crumbs
- 1 tablespoon freshly chopped chives
- 2 garlic cloves, minced
- 2 tablespoons grated Parmesan
- 1/2 cup whole-grain mustard
- 1/2 cup beef stock
- 1/2 cup port
- 1/2 orange, juiced
- 2 sprigs fresh sage
- 2 sprigs fresh thyme
- 1 pound baby carrots
- 1 pound asparagus, trimmed
Method
- Preheat oven to 375 degrees F.
- Season rack of lamb with salt and pepper.
- Heat the oil in a large skillet.
- Once heated, add the lamb and sear until golden brown, about 5 minutes.
- In a mixing bowl place crushed pine nuts, bread crumbs, chives, garlic, and Parmesan; mix all the ingredients together.
- Place the seared lamb into a roasting pan.
- Spoon the whole-grain mustard on top to cover the entire meat side of the rack.
- Sprinkle the bread crumb mixture to cover the mustard.
- Once the lamb has been covered by an even layer of the mixture place the roasting pan into the oven and cook until medium-rare about 10 to 15 minutes.
- Once out of the oven remove lamb from pan and set aside on a plate to rest for about 10 minutes.
- Meanwhile, place the roasting pan on the stove top and deglaze with the beef stock, port and orange juice.
- Add sprigs of sage and thyme and bring to a simmer to quickly reduce.
- When reduced spoon jus over the lamb and serve.
- In a saucepan of boiling salted water add the baby carrots and cook for about 3 to 4 minutes.
- At the halfway point add trimmed asparagus and cook for about 1 to 2 minutes.
- Strain all vegetables when done.
- Serve with roasted rack of lamb.
