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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