Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 racks of lamb, 7-8 ribs each, trimmed
- bones "French" trimmed
3 cloves garlic
4 ounces bread -- torn into pieces
1 1/2 tablespoons fresh thyme leaves or 1 tbsps rosemary
1 1/2 tablespoons Dijon mustard
fresh ground black pepper
2 tablespoons olive oil
fresh rosemary -- to garnish
new potatoes to serve |
Preparation:
Preheat oven to 425F. Trim all fat. In food processor fitted with metal blade, with machine running, drop garlic through feed tube and process until finely chopped. Add bread, herbs, mustard and a little pepper and process until combined, then slowly pour in the oil. Press mixture onto meaty side and ends of the racks, completely covering surface. Put racks in shallow roasting pan and roast for about 25 minutes for medium-rare. Transfer meat to carving board or warmed platter. Cut down between bones to carve into chops. Serve garnished with rosemary and serve with potatoes. |
