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Rack of Lamb with Tomato-Garlic-Rosemary Crust
1 tablespoon + 1 tsp olive oil
1 1/2 pounds rack of lamb, 8 chops, trim of extra fat
2 tablespoons chopped fresh rosemary
1/4 cup coarse fresh breadcrumbs
1/4 cup sun dried tomatoes
2 cloves garlic , peel and chop
1 tablespoon dijon mustard
For tomatoes, if packed in oil, drain off oil before chopping. If
using dry tomatoes, place in cup of boiling water till soft, about 5
minutes, then drain and dry thoroughly before chopping. Grease
roasting pan with 1 tsp of oil. Place lamb, bone side down, in pan
and rub with rest of oil. Rub 1 tbl. of rosemary all over lamb,
cover and refrigerate for 30 minutes to overnight.
Preheat oven to 400�F. Place breadcrumbs, rosemary, tomatoes,
garlic, salt and pepper in food process; process until well mixed.
Using back of spoon, spread mustard along fatty side of lamb, and
sprinkle on some black pepper. Press breadcrumb-tomato topping on
top of mustard, pressing down firmly. Roast lamb until internal temp
reads 125�F for rare, about 30 minutes. Remove pan from oven and let
lamb sit loosely covered with foil 5 minutes before carving. Cut
vertically between chops to separate them, season with salt and
pepper, and serve 4 per person.
Serves 2. |
