Category : Lamb
Author : Julie
Hits : 4231
Date : 17/07/2003
2 racks of lamb, (14 bones, total), Frenched by the butcher 1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon butter 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh mint 2 teaspoons chopped fresh rosemary leaves, plus sprigs for garnish 2 cloves garlic, finely chopped4 tablespoons Dijon mustard
1. Heat oven to 400°F. Sprinkle lamb with salt and pepper. Melt butter in a large non-stick skillet. Sear lamb on both sides until golden.2. In a small bowl, mix parsley, mint, rosemary and garlic. When lamb is cool enough to handle, brush with mustard. Pat herb mixture onto mustard.3. Place lamb racks in a roasting pan. Roast 20-25 minutes for medium rare. An instant-read thermometer should register 120° F. Let rest 10 minutes before slicing between the bones to separate chops. Garnish with rosemary sprigs.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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