🫙 From the Spice Rack
Rack Of Lamb with Mustard Crust and Pesto
2 1 1/2 pound racks of lamb -- well trimmed 6 tablespoons Dijon mustard 2 cups fresh white breadcrumbs 2 cloves garlic -- minced 4 teaspoons fresh rosemary (or 11/4 tsp. dried) 4 t...
maineasy
Ingredients8 items
Ingredients
- 21 1/2 pound racks of lamb -- well trimmed
- 6tablespoons dijon mustard
- 2cups fresh white breadcrumbs
- 2cloves garlic -- minced
- 4teaspoons fresh rosemary (or 11/4 tsp. dried)
- 4teaspoons fresh thyme (or 11/4 tsp. dried)
- 2cups beef broth*
- 1/4cupunsalted butter (1/2 stick)
Directions
- 1
2 1 1/2 pound racks of lamb -- well trimmed 6 tablespoons Dijon mustard 2 cups fresh white breadcrumbs 2 cloves garlic -- minced 4 teaspoons
- 2
dried) 4 teaspoons fresh thyme (or 11/4 tsp
- 3
dried) 2 cups beef broth* 1/4 cup unsalted butter (1/2 stick) 1/4 cup pesto sauce** Preheat oven to 400=3DB0 F
- 4
Heat heavy large ovenproof skillet over high= heat
- 5
Add lamb to skillet and cook until brown, turning occasionally,= about 7 minutes
- 6
Remove lamb from skillet
- 7
cool slightly
- 8
Spread mustard= evenly over lamb