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How To make Rack Of Lamb with Mustard Crust and Pesto
2 1 1/2 pound racks of lamb
well trimmed
6 tablespoons Dijon mustard
2 cups fresh white breadcrumbs
2 cloves garlic :
minced
4 teaspoons fresh rosemary (or 11/4 tsp. dried)
4 teaspoons fresh thyme (or 11/4 tsp. dried)
2 cups beef broth*
1/4 cup unsalted butter (1/2 stick)
1/4 cup pesto sauce**
Preheat oven to 400=3DB0 F. Heat heavy large ovenproof skillet over high= heat. Add lamb to skillet and cook until brown, turning occasionally,= about 7 minutes. Remove lamb from skillet; cool slightly. Spread mustard= evenly over lamb. Combine breadcrumbs, garlic, rosemary and thyme in bowl. Press breadcrumb mixture onto lamb. = Season lamb with salt and pepper. Return to skillet and roast in oven= until desired doneness, about 35 minutes for medium-rare.
Transfer lamb to cutting board. Pour fat from skillet. Add broth to= skillet; bring to boil, scraping up any browned bits. Boil until reduced= to 1/2 cup, about 2minutes. Whisk in butter. Slice lamb into chops. = Divide chops among 4 plates. Pour sauce over. Drizzle pesto over and serve.
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2 eight bone racks of lamb
1/2 cup yellow mustard
1 tablespoon garlic, minced
1 tablespoon fresh thyme, chopped
salt and pepper to taste
1 cup italian bread crumbs
2 tablespoons olive oil
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This Rack of Lamb recipe never ceases to amaze!! Give it a try sometime you got this!!!
Lamb spice mix
1/2 tsp chili flakes
1 tsp ground mustard
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground fennel
1 1/2 tbsp rosemary salt
Pepper to taste
Rosemary salt video
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Herb Crusted Rack of Lamb, Aubergine Purée, Lamb Sauce, Sautéed Morels & Peas - Fine Dining
???????? Ingredients:
HERB CRUST
100g panko breadcrumbs
25g mint leaves
25g parsley leaves
10g grated parmesan cheese
1 teaspoon olive oil
Salt
HERB CRUSTED SOUS VIDE LAMB RACK
French-trimmed rack of lamb
2 sprigs of thyme
2 sprigs of rosemary
2 tablespoons unsalted butter
Salt
Pepper
Dijon mustard
Herb Crust
ROASTED AUBERGINE PURÉE WITH MISO
4 medium aubergines (eggplants)
1 sprig rosemary
1 sprig thyme
2 gloves garlic
2 tablespoons cream
1 tablespoon sour cream
Miso to taste
Xanthan gum
SAUTEÉD PEAS AND MORELS
Green peas
Morel mushrooms
Unsalted butter
Rosemary
Thyme
Salt
MERLOT LAMB SAUCE
Lamb bones and trimmings
1/2 onion, diced
2 cloves garlic, sliced
1 cup (240ml) merlot wine
1 cup (240ml) lamb or beef stock
1 cup (240ml) mushroom stock (from soaking morels)
1 bay leaf
2 sprigs rosemary
2 sprigs thyme
Cornstarch slurry
Unsalted butter
Salt and sugar to taste
NASTURTIUM LEAVES FOR GARNISH
???????? Nguyên liệu:
VỎ RAU THƠM
100g bột chiên xù
25g lá bạc hà
25g là ngò rí
10g bột phô mai
1 muỗng tea dầu ôliu
Muối
SƯỜN CỪU SOUS VIDE VỚI VỎ RAU THƠM
Sườn cừu
2 nhánh xạ hương
2 nhánh hương thảo
2 muỗng table bơ lạt
Muối
Tiêu
Mù tạt Dijon
Vỏ rau thơm
CÀ TÍM XAY NHUYỄN VỚI MISO
4 quả cà tím
1 nhánh hương thảo
1 nhánh xạ hương
2 tép tỏi
2 muỗng table kem whipping
1 muỗng table kem chua
Miso theo khẩu vị
Bột xanthan
ĐẬU HÀ LAN VÀ NẤM BỤNG DÊ XÀO
Đậu Hà Lan
Nấm bụng dê
Bơ lạt
Hương thảo
Xạ hương
Muối
NƯỚC SỐT CỪU VÀ RƯỢU MERLOT
Xương và thịt cừu thừa
1/2 củ hành tây, cắt hạt lựu
2 tép tỏi, cắt nhỏ
240ml rượu merlot
240ml nước dùng cừu hoặc bò
240ml nước ngâm nấm bụng dê
1 lá nguyệt quế
2 nhánh hương thảo
2 nhánh xạ hương
Nước bột bắp
Bơ lạt
Muối và đường theo khẩu vị
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#lamb #aubergine #peas #rackoflamb #lambrack #eggplant #morelmushrooms #plating #finedining #michelin #chef #cooking #lambrecipe #gastronomy #redwine