Thank you, Erik Akis for letting us share this wonderful lamb recipe from your column in the Times Colonist.<\/p>\n
Roast Rack of Lamb Proven\u00e7al<\/p>\n
French-style lamb seared, brushed with Dijon mustard and coated with garlicky\/herb breadcrumbs. This recipe could easily be expanded to feed a larger group.<\/p>\n
Preparation time: 20 minutes<\/p>\n
Cooking time: About 30 to 40 minutes<\/p>\n
Makes: 2 servings<\/p>\n
1 Tbsp olive oil<\/p>\n
1 ( 8-rib) frenched lamb rack<\/p>\n
\u2022 salt and freshly ground black pepper to taste<\/p>\n
1\/2 cup fresh breadcrumbs (see Note)<\/p>\n
1\/2 tsp herbes de Provence (see Note)<\/p>\n
2 Tbsp chopped fresh parsley<\/p>\n
1 medium garlic clove, minced<\/p>\n
2 to 3 tsp Dijon mustard<\/p>\n
1\/3 cup red wine<\/p>\n
3\/4 cup beef stock<\/p>\n
1 Tbsp all-purpose flour<\/p>\n
Heat oil in an ovenproof skillet set over medium-high. Season lamb with salt and pepper, and then sear two minutes on each side. Set lamb on a plate.<\/p>\n
Preheat oven to 400 F with rack in middle. Combine the breadcrumbs, herbes de Provence, parsley and garlic on a plate. Cut the lamb into two pieces, each with four ribs.<\/p>\n
Brush the top of the lamb with the mustard. Dip the mustard-coated portion of each lamb rack in the breadcrumb mixture, pressing the crumbs on to help them adhere. Set the lamb, crust side up, back in the ovenproof skillet.<\/p>\n
Roast the lamb 21 to 24 minutes for rare; 24 to 27 minutes for medium-rare; and 29 to 30 minutes for medium. (For rare, when checked with an instant-read meat thermometer, the very centre of the meat should be 125 F. For medium-rare it should be 130 F, and for medium 140 F.)<\/p>\n
Transfer the lamb to a plate, cover loosely with foil and let rest for five minutes.<\/p>\n
Meanwhile, drain excess fat from the skillet and place on the stovetop over medium-high heat. Add the wine and simmer until reduced by half. Place the stock and flour in a small bowl and whisk until smooth. Add to the pan and simmer until a thickened sauce forms, about two minutes. Season the sauce with salt and pepper.<\/p>\n
To serve, pour a pool of sauce on each of two dinner plates. Set a lamb rack on each plate and enjoy.<\/p>\n
Note: To make the fresh breadcrumbs, trim the crusts off two slices of white bread. Cube the bread and set in a food processor. Pulse until you turn them into breadcrumbs and they are ready to use.<\/p>\n
Herbes de Provence is a French-style blend available in the bottled herb and spice aisle of many supermarkets.<\/p>\n","protected":false},"excerpt":{"rendered":"
Thank you, Erik Akis for letting us share this wonderful lamb recipe from your column in the Times Colonist. Roast Rack of Lamb Proven\u00e7al French-style lamb seared, brushed with Dijon mustard and coated with garlicky\/herb breadcrumbs. This recipe could easily … Continue reading