Rack of Lamb with Mustard Thyme-Crust
Green French Cut Beans
Beringer, Knights Valley
2006 Cabernet Sauvigon
This is great for an intimate pre New Year’s Eve dinner for two..
1 1/4 Lb. Rack of Lamb (trimmed)
1 Tablespoon Garlic minced
1 Tablespoon Fresh Thyme (chopped)
1-cup Plain Bread Crumbs
1/3 cup Grey Poupon Mustard
Prep time 45 minutes Plus roasting
Whisk mustard, garlic and chopped thyme in small bowl and blend. Sprinkle lamb with salt and pepper.
Roast lamb until thermometer inserted into center registers 125′ F for rare, about 25 minutes. Garnish with thyme sprigs, if desired, and serve.
French Cut Green Beans
While rack is in the oven, trim the green beans, place in skillet and cover with water. Bring to simmer using high heat. Turn to low and simmer for no more than 5 minutes. Turn off and let set on the stove until ready to drain and serve. Beans should be crisp and not over cooked.
This meal is best staged before serving… enjoy!