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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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ROAST SHOULDER OF LAMB “PALETILLA”
WET RUB
IN A SPICE GRINDER OR PRCESSOR BLEND :
6 GR MALDON SALT
3 GR GROUND BLACK PEPPER
15 GR PICKED FRESH ROSEMARY
15 GR FRESH THYME LEAVES
5 GR GROUND CARAWAY SEEDS
4 CLOVES (40GR) GARLIC CLOVES
100 GR OLIVE OIL
BLEND TO A PASTE
5 GR WHOLE CARAWAY SEEDS
1LITRE CHICKEN STOCK
2 MEDUIM RED ONIONS , ( 100 GR ) SLICED
1.2 KG SLICED WAXY POTATOES
230 GR JAR MAILLE HONEY MUSTARD
METHOD
STAB YOUR LAMB SHOULDER WITH A SHARP KNIFE AND RUB THE MARINADE INTO THE MEAT
SPRINKLE WITH THE WHOLE CARAWAY SEEDS .
LAY ON ROASTING DISH RAISED ON A WIRE RACK WITH THE POTATOES,ONIONS,AND STOCK UNDERNEATH.
COVER WITH FOIL AND BAKE FOR 3 AND HALF HOURS 140 DEGREES
REMOVE FOIL , BASTE THE LAMB WITH THE HONEY MUSTARD AND BAKE IN A HOT OVEN 280 DEGREES FOR FURTHER 15 MINS
SERVE ON A PLATTER , TRANSFER REMAINING JUS TO A SAUCE BOAT
Pistachio crusted lamb rack 
Recipe
Ingredients
- 1 x 8 point lamb rack
- 100g pistachios, shelled
- 1 bunch parsley
- 3 sprigs rosemary
- 50g bread crumbs
- 3 tbsp olive oil
- 2 tbsp dijon mustard
- Salt to taste
Method
1. At the start you saw me clean some of the muscle fibres from the bones, this is an optional step. Butchers will usually do this anyway.
2. Drizzle with olive oil and season your lamb well with salt. Seal the lamb on all sides on a hot pan and set aside to rest (note you're not looking to cook it at this stage, just getting a good seal on the outside).
3. Next, make your crust by blending all the ingredients (apart from the mustard) in a food processor or blender.
4. Brush on the dijon mustard and then press on your pistachio crust.
5. Roast this in a 200°c oven for about 20-25 minutes, you're looking for an internal temperature of 50-55° C for a medium.
6. Once you reach the temperature, remove it from the oven and let it rest for 10 minutes before you carve.
7. This lamb rack goes perfectly with some sautéed baby potatoes and salsa verde for the side. Enjoy!
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