from Julia Child's The Way to Cook
1 trimmed rack of lamb (about 7 ribs weighing about 1 1/2 lbs.)
1/4 teaspoon salt
1 Tablespoon Dijon mustard
3/4 teaspoon fresh rosemary, chopped fine
1 tablespoon fresh lemon juice
2 tablespoons olive or peanut oil
1/4 cup fresh white bread crumbs
1 tablespoon melted butter
Preheat the oven to 500 degrees with the shelf in the upper-middle position.
Frenching the ribs: From the fat-covered top side, trace a line ac ross the ribs halfway from the bone ends to the meat; cut down through it to the rib bones. Remove the fatty lower layer to expose the lower part of the ribs. Cut and scrape the meat from around the rib bones.
Removing cap meat: starting at the heavier end of the rack, cut and lft off the fatty layer, leaving a thin covering over the eye of the meat. When you are finished your rack should have nicely defined, long rib bones and a round core of meat with only a thin layer of fat around the core (Julia says, "a labor of love" and I concur).
Whisk the mustard, rosemary, lemon juice, and then the oil, to make a mayonnaise-like cream.
Score the fat on the side of the racks lightly mkaing shallow crisscross knife marks. Leaving the rib ends free, paint the mustard mixture over the tops and side of the rack. Fold a double strip of foil over the rid end so they won't burn. (Ma be prepared to this point a day in advance; refrigerate covered.)
Roasting--about 30 minutes at 500 and 400 degrees: Roast the lamb for 10 minutes at 500 to sear. Reduce the thermostat to 400, rapidly spread the bread crumbs over the top fat, drizzle on the butter, and return to the oven. Roast another 20 minutes, to rosy-rare (125 degrees); the meat will be just lightly springy when pressed.
Rest before carving: remove from the oven and let rest 5 minutes (lightly tent with foil).
Serving: lay the rack on a little watercress or arugula and cut into 1-rib portions.
Serves 2.
1 trimmed rack of lamb (about 7 ribs weighing about 1 1/2 lbs.)
1/4 teaspoon salt
1 Tablespoon Dijon mustard
3/4 teaspoon fresh rosemary, chopped fine
1 tablespoon fresh lemon juice
2 tablespoons olive or peanut oil
1/4 cup fresh white bread crumbs
1 tablespoon melted butter
Preheat the oven to 500 degrees with the shelf in the upper-middle position.
Frenching the ribs: From the fat-covered top side, trace a line ac ross the ribs halfway from the bone ends to the meat; cut down through it to the rib bones. Remove the fatty lower layer to expose the lower part of the ribs. Cut and scrape the meat from around the rib bones.
Removing cap meat: starting at the heavier end of the rack, cut and lft off the fatty layer, leaving a thin covering over the eye of the meat. When you are finished your rack should have nicely defined, long rib bones and a round core of meat with only a thin layer of fat around the core (Julia says, "a labor of love" and I concur).
Whisk the mustard, rosemary, lemon juice, and then the oil, to make a mayonnaise-like cream.
Score the fat on the side of the racks lightly mkaing shallow crisscross knife marks. Leaving the rib ends free, paint the mustard mixture over the tops and side of the rack. Fold a double strip of foil over the rid end so they won't burn. (Ma be prepared to this point a day in advance; refrigerate covered.)
Roasting--about 30 minutes at 500 and 400 degrees: Roast the lamb for 10 minutes at 500 to sear. Reduce the thermostat to 400, rapidly spread the bread crumbs over the top fat, drizzle on the butter, and return to the oven. Roast another 20 minutes, to rosy-rare (125 degrees); the meat will be just lightly springy when pressed.
Rest before carving: remove from the oven and let rest 5 minutes (lightly tent with foil).
Serving: lay the rack on a little watercress or arugula and cut into 1-rib portions.
Serves 2.
1 comment:
Kelley called these "lamb lollipops".
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