Sticks & Stones Pan Roasted Rack of Lamb
- 1 (14- to 16-ounce) rack of lamb, cleaned
- 3 tablespoons vegetable oil
- 3 cloves garlic cloves, crushed
- 2 sprigs rosemary
- Pinch of black pepper, coarsely ground
- 1 1/2 tablespoons Dijon mustard
- 1/2 cup bread crumbs
- 2 teaspoons olive oil
- 1 cup lamb stock*
- 4 tablespoons juice from jar of Kalamata olives
- 1 teaspoon minced garlic
- 2 tablespoons minced shallots
- 2 teaspoons vegetable oil
- 1 teaspoon cornstarch mixture **
* Alternatives: veal stock or demi glace can be purchased at any specialty
** Mix 1 teaspoon cornstarch with enough cold water to reach thickness of
- Lamb: These steps can be done up to 12 hours ahead of time.
- Coat the lamb rack with the vegetable oil.
- Add crushed garlic cloves, rosemary, and black pepper.
- Let marinate for 6-24 hours, refrigerated.
- Sear the marinated lamb rack in a hot pan
until outside is golden brown color and inside is rare. Let cool.
- Rub mustard over the meat. Combine bread crumbs and olive oil and press mixture
onto the mustard-coated lamb. Pan sear the lamb the lamb, bread crumb side down.
Once desired color is reached, flip over to bone side and place in 350 degree F
oven for 10 to 12 minutes, until an internal temperature of 130 degrees F has been
reached (this is medium).
- Slice into two bone sections and serve.
- Olive Jus: In a saucepan, heat vegetable oil. Add the shallots. Cook until translucent.
Add garlic and cook until aroma is noticeable. Add stock and olive juice. Reduce
on stove top down to about 1 cup of liquid, about 5-15 minutes.
- Adjust seasonings
and thicken with cornstarch mixture. Use immediately or hold warm until needed.
Posted by LladyRusty at Recipe Goldmine 2/14/2002 12:59 pm.
Source: The Milwaukee Channel - themilwaukeechannel.com- from Executive Chef
Dax November 21, 2001