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Cooked by: Chef / Ethnicity: French cuisine / Last Modified: 3/24/2004 / Base: Lamb / Number of Servings: 3 |
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Directions: Preheat oven to 450F .
In a bowl combine the shallots, parley, garlic, thyme, breadcrumbs. Add
the butter and toss well with
a fork.
Heat a large skillet over high heat and in it brown the lamb, sprinkled
with salt and pepper, turning it so that both sides and the ends are
browned evenly as possible. Transfer the rack flesh side up to a roasting
pan and pour off all the fat from the skillet. Deglaze the skillet with
the demiglace over high heat, scraping up any brown bits, for 30 seconds,
strain the sauce through a fine sieve into a small saucepan, and keep it
warm. Pat the herb mixture evenly over the top of the rack and roast the
lamb in the oven for 15 minutes for medium rare.
Transfer the lamb to a plate and let it stan, uncovered, on top of the
stove for 10-15 minutes. On a cutting board slice the rack into chops by
cutting between the ribs.
Serve the chops with the sacue and garnish them with watercress sprigs.
**If after the lamb has been roasted, the herb mixture is still not
browned, put the rack under the broiler for a minute or until browned. | Ingredients:
2 shallots; chopped finely
3 Tablespoon(s) parsley; chopped
1 Tablespoon(s) garlic; minced
1/8 Teaspoon(s) thyme; dried, crumbled
1/2 Cup(s) fresh bread crumbs
-1
1 1 1/4 pound rack of lamb
87/2000 Ounce(s) salt
1/4 Teaspoon(s) pepper
1/2 Cup(s) demiglace |
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