Think 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
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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
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reason not to make it at home.
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from one we used to make at
Gourmet magazine all the time
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A single rack of lamb com-
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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
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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
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you’re welcome to do that
at home. If I were going
to roast the rack without
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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
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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
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of the rack.
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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.
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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
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spare bone extends like an
elegantly curved handle.
Now you’re ready to sear
12 | February 5, 2015 | coastweekend.com
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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
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and spent a decade host-
park it for an hour. When
ing several Food Network
dinner is about 30 minutes
shows. She currently stars
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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.