ingredients magazine
herb and walnut crusted rack of lamb recipe
rack of lamb recipe
next page

Walnut Crusted Rack of Lamb
1 rack of lamb
1/2 cup walnuts
2 Tablespoons Dijon mustard
3 Tablespoons Italian parsley
1/4 cup fine breadcrumbs
3 Tablespoons butter

Roasted Red Pepper Cream Sauce
2 red bell peppers
2 ounces goat cheese
2 Tablespoons sour cream
1/4 teaspoon salt

French a rack of lamb: Using a boning knife, cut a straight line down the length of the rack. Cut clear down to the bones. Make your first cut about 2 to 3 inches from the edge of the bones. Pierce between the bones and continue down the length of the rack.

On the back side of the ribs, score the membrane (thin layer of tissue surrounding the ribs) all the way down to the bone. Now, using the bone tips to apply pressure, pull rib tips to free them. Cut off fat from ribs and scrape bones clean. Finally, remove top layer of fat and meat from the back of rack.
frenching rack of lamb
fire roasted red pepper cream sauce

Preheat oven to 425°F
Season prepared lamb rack with salt and pepper. Mix crushed walnuts, Italian parsley, and fresh breadcrumbs together. Spread mustard over rounded side of lamb rack. Pat breadcrumb mixture over mustard glaze. Drizzle breadcrumbs with melted butter.

Transfer lamb to a roasting pan or baking sheet. Roast until breadcrumb topping is golden and thermometer inserted into lamb registers 130°F for medium-rare, about 30 minutes. Cut racks between bones into individual chops.

Roasted Red Pepper Cream Sauce
Cut tops off of bell peppers and remove seeds and stem. Wash and dry. Roast bell peppers over open flame until soft and charred black. If a gas range is unavailable, cut peppers and lay flat, and broil on high until charred black and soft.

In a food processor, blend red peppers with cheese and salt until smooth.

Using a small sauce pan over medium heat, add contents of food processor and whisk in sour cream until just hot. Serve over and with rack of lamb.

ingredients magazine
next page