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Herb Panko Crusted Rack of Lamb


This recipe can be made at anytime of the year. Lamb is normally

served at Easter, we decided to make Lamb for

Thanksgiving because we wanted a non traditional Thanksgiving,

maybe you're looking for a non traditional Christmas? The picture

shows a bean side with it, I omitted that recipe (I don't want you guys going broke!


This recipe could serve 5 if you each ate 3 ribs, so adjust accordingly...


What you'll need:

2 racks of lamb (16 ribs total)

coarse salt and black pepper

2T olive oil

4T dijon mustard

8T crumbled feta cheese

8T prepared bread crumbs (recipe for those below)

Rosemary jus (recipe below)


Create:

Start by making the bread crumbs, you will need 3/4c panko bread crumbs

2T minced fresh rosemary

3T minced fresh parsley

3 minced garlic cloves


Preheat the oven to 375 degrees to make the bread crumbs, cover a

baking sheet with foil. Mix all ingredients in a small bowl. Transfer crumbs

to the sheet and bake until golden brown, 8-10 minutes. Watch carefully

to prevent burning. Remove from oven and cool. Place in an air tight

container until ready to use.


To make the lamb...

Preheat the oven to 350 degrees, season lamb with salt and pepper.

Cut each rack in half. Pour olive oil into a large oven proof saute pan

over medium high heat. Place lamb fat side down in saute pan and sear all

sides about 5-7 minutes.


Transfer lamb to oven and cook until desired temperature, 145 for well done,

115-120 for medium rare. While the lamb is cooking make your rosemary au jus.


Rosemary au jus...

What you'll need... 1/4c olive oil

2 garlic cloves crushed

1/4c diced shallots

1/4c fresh rosemary, stems removed

1T whole black peppercorns

1 bay leaf

1c dry white wine

1c beef stock

2T unsalted butter


To make au jus... Heat oil in a small saucepan over medium heat. Add garlic, shallots,

rosemary, peppercorns, bay leaf and wine. Cook until reduced by half about

15-20 minutes. Remove from heat and strain, discard solids. Return liquid

to pan. Add butter 1T at a time over low heat, whisking well. Season to taste.

Turn your burner to low and make sure you stir frequently while lamb is cooking.


Once the lamb has reached the desired temp remove from oven, immediately

cover with foil and allow to rest for about 10 minutes. Brush the mustard

on the fat side of the lamb, press into the bread crumbs.


Place rib pieces on a plate, drizzle with au jus and sprinkle with feta.


 

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