Rack of Lamb

By Chez_Alexander

Ingredients

• 2 racks of lamb (8 bones each), trimmed, frenched, and with chine bone removed
• 6 TBS oil
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1 TBS mint jelly
• 2 TBS plus 1/2 cup Dijon mustard
• 1 cup heavy cream
• 1 cup fresh breadcrumbs
• 1 sprig rosemary, leaves removed

Details

Servings 4
Adapted from nomageddon.com

Preparation

Step 1

1. Preheat oven to 400F.

2. Season each rack with salt and pepper to taste. Place oil in a large nonstick skillet over high heat. When oil is hot, quickly sear the lamb on all exposed sides. Remove racks, set aside, and allow to cool.

3. Place garlic in a medium saucepan over high heat. Add white wine and cook until wine is reduced by about one-third. Add mint jelly and 2 TBS mustard and cook for 3 minutes, stirring frequently. Reduce heat to medium. Add heavy cream and reduce sauce for 5 minutes, stirring constantly.

4. Meanwhile, using a brush, baste lamb racks lightly with 1/2 cup mustard, covering all except the bones. Place breadcrumbs on a dinner plate. Dredge each rack in crumbs to coat and place on a rimmed baking sheet. Sprinkle fresh rosemary leaves on the lamb. Place baking sheet in oven and bake lamb 15 minutes for rare, 20 minutes for medium-rare, and 25 minutes for well-done.

5. Cut racks between bones. Place a pool of sauce on each of 4 dinner plates. To serve, fan a half a rack of lamb (4 chops) atop each pool of sauce.