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
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