Frenched Rack of Lamb Feast

So today is Hubby’s birthday and I try to make birthdays for all of us as special as possible. I asked him what he’d like for dinner and he choice the lamb, which we have a frozen Frenched Rack from Sam’s Club for about a month. He also asked for scalloped potatoes (sorry, I’ll do that from the Betty Crocker box) and cream corn soufflé.

Check my Cream Corn Soufflé (use a spoon to eat) for accompaniment with any meal. It isn’t the version with cornbread which is much firmer (use a fork to eat) but my Aunt is sending her version of that one I’ll try out for Hubby another time.

For the lamb I’m using a recipe I found on Allrecipes for “Roast Rack of Lamb.” I’ve taken the other reviews suggestions and will incorporate them in parenthesis. The recipe is prepared for 4 servings. I love how Allrecipes allows the recipe to adjust according to the number of servings, making it a perfect cookbook for singletons or those needing to cook for 80!

(Defrost, if need be, but let it rest outside the fridge for about an hour.)

Ingredients
  • 1/2 cup fresh bread crumbs
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • Splash of Balsamic vinegar
  • Smaller splash of Worchester sauce
  • 1 (7 bone) rack of lamb, trimmed and frenched
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
Directions
  • Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
  • In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  • Season the rack all over with salt and pepper.
  • Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat.
  • I found the suggestions on May 18, 2007 by msp….’In a fry pan, I heated up about 2 tbsn of olive oil, threw in the minced garlic and some finely chopped shallots, added a splash of balsamic vinegar, and a smaller splash of worcestershire sauce. I added italian seasoned breadcrumbs (left out the salt) and put chopped rosemary & thyme at the end. Stirred it up a bit, and set it aside.
  • Sear rack of lamb for 1 to 2 minutes on all sides.
  • Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring. Photo1088

Photo1089

Photo1090

  • Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

IMAG0390

FOOTNOTE

  • Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F.

http://asouthernfairytale.com/

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About WyomingStoryGirl

I like all kinds of recipes and feeding the growling stomachs of my friends and family.

Posted on February 23, 2012, in Foodie, for the Home, Recipes and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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