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Rack of Lamb Dijon

© JACQUES & COMPANY 2011

Penne Pasta with Eggplant • Red Beans and Rice • Chicken Breasts Provençal • Creole Gumbo • Creole Jambalaya • Daube Provençale • Jacques' Meatloaf • Rack of Lamb Dijon • Maggy's Belgian Beef Stew • Jacques' Rillettes • Poulet Rôti Vallée d’Auge

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Makes 2 servings

1 whole rack of lamb

2 tablespoons Dijon mustard

1 tablespoon fresh rosemary, chopped

2 tablespoons breadcrumbs, plain

For best results, your rack of lamb should be trimmed all the way to the “silver skin'” and each rib “Frenched.”  (Most racks are sold in supermarkets with the “cap on” and trimmed of some fat, but too much is left on for such gourmet cut.)

Season the lamb with salt and pepper.  Sear on both sides until very brown in a hot skillet, or for more flavor, on your barbecue grill.

Remove from the heat.  Spread the mustard over the top of the lamb, and sprinkle evenly the rosemary and breadcrumbs over the coated lamb.

The first three steps can be done ahead with the lamb left covered with foil at room temperature for an hour or two.  Finish cooking the lamb (uncovered) in a preheated oven set at 400° for 15 minutes until the interior temperature reaches 125° for medium rare.

After removing the lamb from the oven, let the cooked rack of lamb rest (covered with foil) 5 to 8 minutes before carving into chops for a more juicy and tender dish.

Wine suggestion: A spicy and full body Syrah.

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