Recipes by Type
Romantic RecipesAppetizers Breakfast Brunch Lunch Dinner Dessert Cheese Eggs Fruits Meat Nuts Pasta Rice Seafood Vegetables Wild Game Baked Goods Beverages Breads Cakes Condiments Cookies & Candies Hot & Spicy Jellies & Jams Main Dish Salad & Dressings Sauces & Gravies Side Dishes Slow Cooker Soups & Stews Stuffing Cultural Foods Holiday Quick & Easy Special Diets Vegetarian Not Listed |
 |
French Rack Of Lamb Ingredients: 1 or 2 French cut lamb racks, preferably organic or Colorado (about 28 oz. each) Herbed bread crumbs (for crust) seasoned with garlic, herbs de Provence and olive oil (See below.) **I always use 1/2 cup of the Chapelure for two racks of lamb** Lamb jus or rich veal stock seasoned with tarragon and currant jelly about 1/2 cup Freshly prepared seasonal vegetables according to your taste Mint or rosemary for garnish Hint: Serve beautifully over a bed of creamy polenta with swiss chard and bacon! Yum! Directions: Herbed Bread Crumbs: 1. First add about 1/3 cup of good extra virgin olive oil to your skillet, and add a mince of 6 cloves of garlic. Cook until fragrant and remove at once! 2. Add the oil to the bread crumbs and mix by hand or with a wooden spoon. Season to taste with 1 tablespoon of herbs de Provence. (Found in the gourmet section of your favorite grocery store.) Lastly, add a little salt and freshly cracked pepper to the crumbs. Use Coleman's Mustard whisked with white wine - just enough to make a smooth consistency. Directions: 1. Season the lamb racks with sea salt and pepper on both sides. (Use about 1 tablespoon for each.) 2. Rub in thyme leaves and black pepper: 1/2 Tablespoons of each 3. brush the racks with a little extra virgin olive oil. 4. Sear in a hot skillet, loin side down, until nicely browned. Brush with the Coleman's Mustard and then coat the rack(s) generously with the bread crumb mixture (Chapelure). 5. Roast at 450-degrees for about 8 minutess for medium rare. Let the rack rest for about 4 minutes until carving. (I prefer to use 26-28 oz. racks as there is a larger eye and tend to be more flavorful, especially domestic lamb from Colorado) Serve with a little seasoned jus to taste. Arrange beautifully and enjoy! Bon Appetit!  Recipe Summary: Yield: 4 Prep Time: 25 minutes Cook Time: 8 minutes Comments: Other recipes by Goodstone Inn & Restaurant: Chilled Tomato Soup With Crab Salad Garlic- Braised Whole Chicken With Great Northern Beans & Leeks Chesapeake Soft Shell Crabs Warm Apple And Roquefort Tart | |
Recipe Provided By:
Goodstone Inn & Restaurant Middleburg, VA  Detailed Listing | Website Middleburg Bed and Breakfast Inns |