• St. Cyril 10

    From Dave Drum@1:3634/12 to All on Sat Jun 26 06:36:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cyril Renaud's Marinated Roasted Rack Of Lamb
    Categories: Lamb/mutton, Herbs, Sauces
    Yield: 6 Servings

    5 tb Dijon mustard
    2 tb Ketchup
    4 ts Worcestershire sauce
    1 bn Fresh lemon thyme; leaves
    - fine chopped
    1 bn Silver thyme; leaves fine
    - chopped
    3 Racks of lamb; Frenched (ask
    - your butcher to do this)

    Mix together the mustard, ketchup, and Worcestershire
    sauce in a bowl, and stir in the lemon and silver thyme
    until combined. Place the racks of lamb in a roasting
    pan, and, using a brush, coat the lamb with the
    marinade. Cover and place in the refrigerator to
    marinate for at least 2 hours (up to 24 hours), brushing
    regularly with marinade.

    Heat the oven to 500ºF/260ºC.

    Heat a little oil in a heavy-bottomed nonstick sauté pan
    until hot but not smoking. Pan-sear racks of lamb, one
    at a time, on all sides.

    Place the racks in the roasting pan, brush with
    remaining marinade, and roast in the oven for 12 to 15
    minutes, brushing with the marinade several times to
    create a dark coating. Remove from the oven, and allow
    to rest for 5 to 10 minutes before slicing.

    RECIPE FROM: http://nymag.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... All you need in life is ignorance and confidence; then success is sure.
    --- MultiMail/Win32 v0.49
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)