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mustard garlic tarragon tarragon lamb salt bread crumbs white wine shallots garlic turmeric heavy cream goat cheese salt
Viewed: 34 - Published at: 9 years agoIngredients
- 1/3 cup Dijon mustard
- 4 garlic cloves, minced
- 3 tablespoons chopped fresh tarragon
- 2 tablespoons dried tarragon
- 2 racks of lamb, frenched (about 1 1/2 pounds each)
- Salt and freshly ground pepper
- 2 cups coarse fresh bread crumbs
- 1 1/2 cups dry white wine
- 2 shallots, minced (about 1/2 cup)
- 1 garlic clove, minced
- 1 teaspoon turmeric
- 1 cup heavy cream
- 4 ounces fresh goat cheese, crumbled
- Salt
Method
- Prepare the lamb Preheat the oven to 425.
- In a small bowl, combine the mustard with the garlic and the fresh and dried tarragon.
- Season the lamb generously with salt and pepper and coat evenly with the mustard mixture.
- Pat the bread crumbs all over the lamb racks, pressing to help them adhere.
- Prepare the lamb Set the lamb racks fat side up on a rimmed baking sheet and roast until medium-rare, about 30 minutes.
- An instant-read thermometer inserted into the center of the meat should register 135.
- Let the racks rest on the baking sheet for 10 minutes.
- Meanwhile, make the fondue In a small saucepan, bring the wine to a boil with the shallots, garlic and turmeric.
- Simmer over moderate heat until reduced to 3/4 cup, about 10 minutes.
- Add the cream and simmer, stirring occasionally, until somewhat thickened, about 6 minutes.
- Whisk in the goat cheese until smooth and season with salt.
- Strain the fondue through a fine-mesh sieve into a serving bowl and keep warm.
- Meanwhile, make the fondue Carve the racks into chops and arrange on a platter.
- Drizzle some of the fondue on top and serve, passing the remaining fondue at the table.
