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"Family Recipes" Rack of Lamb with Walnut Crust

by Nomadic Display 3. April 2010 00:03
Rack of Lamb With Walnut CrustWalnut_Rack_Lamb

2 Lamb Racks (french boned)
1 Tbsp Vegetable Oil
Ground White Pepper
2 Tbsp Dried Rosemary
1 Cup Walnuts, whole
1/2 Tsp Garlic Powder
1 Egg
2 Tbsp Dijon Mustard
2 Garlic Cloves, minced

To prepare the racks of lamb: Heat the vegetable oil in sauté pan over high heat. Season the racks of lamb with salt and pepper. Sear the racks on all sides until nicely browned. Remove racks to a platter and allow to cool enough to handle. At this point, pre-heat the oven to 400°.

To make the walnut crust: Put dried rosemary in to a food processor and pulse several times to grind. If you don't do this, the rosemary pieces will be too large. Add walnuts, 1/4 teaspoon of salt and 1/2 tsp of white pepper and garlic powder. Pulse several times until mixture is the consistency of breadcrumbs. Pour mixture onto a large platter.

To make the mustard mixture: In a dish, combine the egg, mustard and 2 cloves of minced garlic. Mix well with a fork until egg and mustard are completely incorporated.

To coat the racks of lamb: Line a baking sheet with parchment paper or foil. Once racks are cool enough to handle, place 1 rack in the mustard mixture and coat all sides. Next, place the coated rack into the walnut mixture and coat all sides. Next, place the coated rack into the walnut mixture and coat well. Using your hand, press the walnut mixture firmly onto the coated rack. Transfer rack to the baking sheet. Repeat steps for each rack. You can prepare this meal to this point and place in the refrigerator until ready to cook.

To cook: Place the racks of lamb into the oven and roast for 20 minutes till medium rare. I use a temperature probe in one of the racks, and remove meat from oven when it registers between 125° and 130°. Remove from the oven and let stand for 5-10 minutes before cutting.

Yield: 6-8 servings.

John McMillen: Exhibit Solutions, Inc.