spikesgirl58 (spikesgirl58) wrote in mfu_canteen,
spikesgirl58
spikesgirl58
mfu_canteen

Roasted Rack of Lamb with Honey-Mustard Paste - Definitely not for the Gymnites

But still really tasty -


(Sam Choy’s Polynesian Kitchen)

2 racks of lamb (7-8 chops each)*

Marinade
1 T olive oil
2 cloves garlic, minced
1 T choppy parsley
Salt and pepper to taste

Honey-mustard Paste
3 T canola oil
3 T Dijon mustard
2 T honey
1 T orange juice **
2 t fresh rosemary, chopped
1 t minced garlic
Salt and pepper to taste

Breadcrumb coating
1 c fresh breadcrumbs
3 T garlic butter
1 T chopped parsley

Marinate the lamb in the marinade for 1 hour

Combine the ingredients for the honey-mustard paste.

Preheat oven to 450 degrees

Sear the racks of lamb over high heat. Set aside and let cool. Once cooled, smear the paste on all surfaces of the lamb. Roast for 10 minutes.

While lamb is roasting, combine the ingredients for the bread crumb coating. Remove the racks of lamb from the oven and carefully pat the breadcrumbs onto the racks. Return them to the oven and cook to desired doneness (internal temp for rare – 125 F. medium-rare – 130 F. medium – 140 F.)

Let rest for five minutes before slicing.


* I used three lamb shoulder chops, but I am planning to get some racks and do this again. This is the best lamb I’ve made.

** I used orange, mango and passion fruit juice, since that’s what I had in the refrigerator








Tags: roasted rack of lamb with honey-mustard , sunday recipes
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