Club409
The best damn waste of time!
Recipes
acelxix
Total posts: 2398
12/14/2008 10:43 AM
SmoovB
Total posts: 1097
12/15/2008 10:11 AM
I just submitted this to a recipe exchange so I figured it would be easy to paste up here. Soon to come: Bill's salmon recipes.
Bill's Rack of Lamb
1 rack of lamb trimmed (get rid of the skirt of fat and the webbing between the ends of the ribs)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 T vegetable oil
2 T dijon mustard
2 t minced garlic
1/4 cup bread crumbs
1 T chopped thyme
1 T chopped rosemary
1 T grated parmesan
optional:
1/2 T honey
thyme sprigs
some kind of chutney
Instructions:
Place oven rack at center level. Preheat oven to 450 F.
Heat a medium-large fry pan over high heat. Add oil when hot.
Season rack of lamb well on all sides with half of your salt and pepper.
Add rack of lamb to pan when oil is almost smoking. Brown for 1-3 minutes on each side. Remove lamb from heat and allow to cool slightly.
Mix garlic and dijon mustard. I've also tried putting honey in this mixture but not everyone likes the sweetness. Spread evenly over all sides of lamb. I use a brush a spoon works just as well.
Combine breadcrumbs parmesan rosemary thyme and the rest of the salt and pepper. Apply lovingly to the lamb.
Place the rack of lamb on a baking sheet.
If you have a meat thermometer go for 145 F for medium-rare 160 F for medium 170 for well done (you Philistine). Make sure to get the middle of the meat not touching any bone (lamb bones are among the best conductors of heat known to man).
I usually go for medium-rare which takes about 12 to 18 minutes depending on your oven.
Let sit for about five minutes. Carve into chops and serve. If you're Jerrod this will be good for about two servings. If you're not it might be good for a couple more.
If you got the thyme sprigs you can garnish with them. I always serve with delicious chutney. Some people prefer mint jelly with their lamb but they don't deserve to sit at your table.
Bill's Rack of Lamb
1 rack of lamb trimmed (get rid of the skirt of fat and the webbing between the ends of the ribs)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 T vegetable oil
2 T dijon mustard
2 t minced garlic
1/4 cup bread crumbs
1 T chopped thyme
1 T chopped rosemary
1 T grated parmesan
optional:
1/2 T honey
thyme sprigs
some kind of chutney
Instructions:
Place oven rack at center level. Preheat oven to 450 F.
Heat a medium-large fry pan over high heat. Add oil when hot.
Season rack of lamb well on all sides with half of your salt and pepper.
Add rack of lamb to pan when oil is almost smoking. Brown for 1-3 minutes on each side. Remove lamb from heat and allow to cool slightly.
Mix garlic and dijon mustard. I've also tried putting honey in this mixture but not everyone likes the sweetness. Spread evenly over all sides of lamb. I use a brush a spoon works just as well.
Combine breadcrumbs parmesan rosemary thyme and the rest of the salt and pepper. Apply lovingly to the lamb.
Place the rack of lamb on a baking sheet.
If you have a meat thermometer go for 145 F for medium-rare 160 F for medium 170 for well done (you Philistine). Make sure to get the middle of the meat not touching any bone (lamb bones are among the best conductors of heat known to man).
I usually go for medium-rare which takes about 12 to 18 minutes depending on your oven.
Let sit for about five minutes. Carve into chops and serve. If you're Jerrod this will be good for about two servings. If you're not it might be good for a couple more.
If you got the thyme sprigs you can garnish with them. I always serve with delicious chutney. Some people prefer mint jelly with their lamb but they don't deserve to sit at your table.