Things You'll Need:
- 2 1 lb. Rib Roasts (4-6 ribs apiece)
- 2 Tbspns Dijon Mustard
- 1 Tbspn Fresh Rosemary
- 1 Tbspn Brown Sugar
- 2 1/2 Cups Finely Chopped Pecans
- 2 Tbspns Olive Oil
- Oven Safe Saute Pan
- A Bowl
- A Basting Brush
- Salt
- Pepper
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Step 1
Buy the meat. The rack of lamb is actually a large, uncut section of the rib of the lamb. The French began preparing the entire rack together as a roast because of the dramatic presentation. Preparing the whole rack as a roast also has the advantage of retaining a great deal of the moisture from cooking. If each of the lamb chops were cooked seperately, it would be difficult to maintain a medium rare internal temperature (which is what we are aiming for in this recipe), and the meat would dry out very quickly. The rack is a perfect meal to prepare for a large dinner party when you want to impress. Have the butcher separate the rack into two sections and have him "French" the bone ends. This means taking the skin and muscle tissue off of the ends so the bones are exposed. It is a classic style of presentation and your guests will instantly recognize what it is you are serving without you having to say a word. Now you are ready to prepare Pecan Crusted Roast Rack of Lamb.
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Step 2
Prepping the meat. Once you have the meat home, trim any excess fat from the outside. Your butcher may have already done this for you. Sprinkle salt and pepper on both sides of the meat, and set aside. Stir together in a bowl the mustard, brown sugar, a pinch of salt, and the rosemary. Spread the pecans out on a cookie sheet near the meat. With the brush, paint on a thick coating of the mixture to both sides of the meat. It is not necessary to coat the bones. Once the meat is coated with the mixture, roll the wet portion of the meat in the pecans to cover completely. Set aside and repeat with the second rack.
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Step 3
Sear the meat and cook. Preheat your oven to 325 degress, Farenheit. Heat your saute pan over medium high heat with the Olive Oil. When the oil is shimmering, add one of the racks. Let the meat sear on each side for four or five minutes, or until golden brown. This should be a saute pan big enough to fit both racks. Once the lamb is seared, take the pan and place directly in the oven. The lamb will cook for 40 minutes, for medium rare.
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Step 4
Plating and serving. Once the lamb is cooked, remove from the oven and cover in foil. Let it rest for ten minutes before plating or carving. On your prettiest serving platter, stand the two racks against each other and garnish with more crushed pecans and rosemary sprigs. Serve family style and carve for each guest tableside, alongside roasted rosemary and lemon potatoes and creamed spinach.
Comments
Alisiane said
on 10/4/2008 We used to eat lamb all the time when I was little, but as an adult I somehow forgot all about them as a dinner option. This sounds really easy and really tasty...I need to reinsert lamb into our menu plans! :-)