RACK OF LAMB

A rack of lamb is not inexpensive so you might want to save this for special occasions. When you do prepare it, I recommend the following recipe from Julia Child. Ask your butcher to "French" the racks, cutting away all the fat and leaving the rib bones exposed. (They're nice to get hold of if you want to pick the meat up, Renaissance style, or you can cover them with those fancy little colored paper hats for a spectacular presentation.) Each rack contains 7 chops but Julia likes to have more than necessary. She recommends 3 racks for 6 people

RACK OF LAMB

serves 4-5

 

2 racks of lamb, 7 ribs and about 3 1/2 lb each, untrimmed (1 1/2 lb fully trimmed)

mustard coating (see recipe below)

1/2 C  crumbs from fresh, crustless, homemade-type white bread

2 T melted butter

 

1. Score the fat side of the racks lightly (making shallow crisscross knife marks). Leaving the rib ends free, paint the mustard mixture over the tops and sides of the racks. Fold a double strip of foil over the rib ends so they won't burn.

 

2. Preheat the oven to 500 degrees and set the rack in a roasting pan in the upper middle level. Roast the lamb for 10 minutes at 500 degrees to sear. Reduce the heat to 400 degrees, rapidly spread the  bread crumbs over the top fat, drizzle on the butter, and return to the oven. roast another 20 minutes, to rosy rare at an internal temperature of 125 degrees. The meat should be lightly springy when pressed.

 

3. Remove from the oven and let rest for 5 minutes before carving one rib at a time, between the bones. Allow 2-3 ribs per person.

 

For the mustard sauce:

 

1/2 t salt

2 T Dijon mustard\

1 1/2 t fragrant ground rosemary, thyme or oregano

2 T freshly squeezed lemon juice

1/4 C olive oil or peanut oil

 

1. Whisk together the mustard, herbs, lemon juice and then the oil, to make a mayonnaise-like cream.