Today's recipe is directed to the carnivores. It is HERBED CRUSTED RACK OF LAMB. I know I have been trying hard to feature recipes and tips that all people can benefit from, no matter what philosophy about food they have. I think it's time to share this recipe that I have made frequently for my clients who eat meat. I know, as a Jew, we ate a lot of meat when I was growing up in the 50's and 60's. In our household, lamb was first choice. Many claim they don't like lamb because it has such a strong, gamey taste, but I guess I was use to it and always loved it. This recipe is made with lots of fresh herbs and other healthy ingredients and calms that strong taste. Please keep an open and inclusive mind to accept others even if you don't agree with their ways. I want to reach out to everyone. I really love making this dish, along with some roasted asparagus and cauliflower mash. Enjoy!!
HERB CRUSTED RACK OF LAMB
1/4 cup fresh minced Curley or Flat Parsley 1/4 cup fresh minced Tarragon 1/4 cup fresh minced Rosemary 1 cup Gluten Free Bread Crumbs 1 Tablespoon plus 1 teaspoon minced Garlic 1 1/2 Tablespoons pitted Kalamata Olives, minced 1/2 cup Extra Virgin Olive Oil Salt and Pepper, to taste 1 Rack of Lamb, French cut, 2 - 2 1/2 pounds 2 Tablespoons Dijon Mustard
1) Preheat the oven to 450 degrees 2) Combine in a small bowl all Fresh Herbs, minced Garlic, Gluten Free Bread Crumbs, Kalamata Olives and season with Salt and Pepper. Set aside. 3) In a large skillet, pour the remaining 3 Tablespoons Extra Virgin Olive Oil until hot but not smoking. Season the Rack of Lamb on both sides with Salt and Pepper. Place it in the skillet and cook until crispy brown on both sides, about 7 minutes total. 4) Remove the Rack of Lamb from the pan and carefully and liberally brush the top of the chops, avoiding the bones. It is the section right over the eye of the chop, not the underside of the chop. Gently pat the herb mixture over the mustard. 5) Place the Mustard and Herb covered Rack of Lamb, herb side up, and cook in the preheated oven until the rack reaches an internal temperature of 130 degrees (medium rare) or 135 (more medium) for about 10-15 minutes, depending how fat the rack is. Allow the rack to rest 10 minutes, covered with aliminum foil, to retain its juices. Cut each chop at the bone to serve. Enjoy!!! So juicy and so delicious.