The daily Astorian. (Astoria, Or.) 1961-current, February 05, 2015, Image 21

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The daily Astorian., February 05, 2015, Image 21

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Newspaper Page TextThink roasted rack of lamb is too fancy? Wrong! It’s easy Start to fi nish: 55 minutes (30 minutes active) Servings: 2 2 1/2 tablespoons extra-virgin olive oil, divided 1/4 teaspoon red pepper fl akes (optional) 1 teaspoon minced garlic 3 medium scallions, white and 1 inch of the green parts, thinly sliced (about 1/4 cup) 1 teaspoon dried rosemary 3/4 cup fresh breadcrumbs (made by pulsing 1 large slice rustic white bread in a food processor) Salt and ground black pepper One trimmed and Frenched rack of lamb, (7 to 8 ribs, about 1 1/4 pounds) 2 tablespoons mayonnaise 1 teaspoon Dijon mustard By SARA MOULTON Associated Press W Want to wow your sweetie on Valentine’s Day? One of the ways I spell romance is with a roasted rack of lamb for two. Most of us never get to enjoy this wonderful dish outside ¿QHUHVWDXUDQWVEXWWKHUH¶VQR reason not to make it at home. ,QIDFWWKLVUHFLSH²DGDSWHG from one we used to make at Gourmet magazine all the time ²LVKDUGWRPHVVXS A single rack of lamb com- SULVHV HLJKW FKRSV RU KDOI of the rib cage. At the su- permarket these days you’ll usually find a choice of New Zealand or American racks. The former are smaller than the latter and taste slightly more lamb-y. Either kind ZLOO ZRUN KHUH EXW LQ ERWK cases you have to make sure that the chine bone has been removed by the butcher. Otherwise you’ll be unable to cut the rack into chops. The butcher also can trim WKH UDFN IRU \RX WKRXJK you’re welcome to do that at home. If I were going to roast the rack without D FUXPE OD\HU ,¶G SURWHFW the meat from drying out by leaving the layer of fat on the top of the meat. But this recipe’s crumb layer performs the same function DV WKH OD\HU RI IDW VR RII LW JRHV DORQJ ZLWK WKH WRXJK silver skin beneath it. The best way to remove the silver skin is with a sharp boning or paring knife. Slide it under the skin at a 20 degree angle and VOLFH LW ILUVW RQH ZD\ WKHQ WKH RWKHU DORQJ WKH OHQJWK of the rack. 7KHQ ² LI LW KDVQ¶W DO UHDG\EHHQGRQHIRU\RX² you’ll want to “French” the bones. This is an American Rack of Lamb for Two with Rosemary Crumb Crust Directions 1. In a medium oven-safe skillet over medium-high, heat 1 1/2 table- spoons of the oil. Add the pepper fl akes, if using, and garlic, and cook, stir- ring, for 30 seconds. Stir in the scallions and rosemary and cook, stirring, until the scallions are slightly softened, about 30 seconds. Stir in the breadcrumbs and remove from the heat. Season with salt and pepper to taste, then trans- fer to a bowl and set aside. Wipe out the skillet. 2. Heat the oven to 400 F. 3. Return the skillet to medium-high heat and add the remaining 1 ta- blespoon of oil. Season the lamb with salt and pepper, then add it to the skillet, meat side down. Sear until well browned on the meat side and the ends, about 5 minutes. Remove the skillet with the lamb from the heat and pour off the fat. 4. In a small bowl, combine the mayonnaise and mustard. Spread the mixture evenly over the meat side of the lamb, then press the rosemary crumbs into it. Transfer the oven-safe skillet to the middle shelf of the oven and roast until it reaches 120 F at the center for medium-rare, about 10 to 12 minutes. 5. Transfer the meat to a cutting board and let it rest for 10 minutes before slicing into chops. Arrange on 2 plates, overlapping the rib bones. If some of the crumbs fall off , just sprinkle them over the plated chops. Nutrition information per serving: 650 calories; 360 calories from fat (55 percent of total calories); 41 g fat (10 g saturated; 0 g trans fats); 105 mg cholesterol; 32 g carbohy- drate; 3 g fi ber; 2 g sugar; 37 g protein; 760 mg sodium. AP Photo/MatthewMead An easy side dish to go with this rack of lamb would be an herbed rice. WHUPIRUD)UHQFKWHFKQLTXH in which the meat and fat are removed from the top few inches of the end of each chop by scraping the bones with a knife until they are completely clean. What’s left is the succulent heart of WKHFKRSIURPZKLFKDORQJ spare bone extends like an elegantly curved handle. Now you’re ready to sear 12 | February 5, 2015 | coastweekend.com WKH PHDW WKHQ WRS LW ZLWK D PXVWDUGPD\RQQDLVH PL[ Editor’s Note: Sara Moulton then finally the crumbs. You was executive chef at Gourmet can prep the roast to this magazine for nearly 25 years VWDJHHDUOLHULQWKHGD\WKHQ and spent a decade host- park it for an hour. When ing several Food Network dinner is about 30 minutes shows. She currently stars DZD\ MXVW SRS LW LQ WKH in public television’s “Sara’s oven. Be sure to let it rest Weeknight Meals” and has afterward to ensure that the written three cookbooks, chops are every bit as juicy including “Sara Moulton’s as Cupid meant them to be. Everyday Family Dinners.” AP Photo/MatthewMead Try making a rack of lamb for two with rosemary crumb crust this Valentine’s Day.