Rack of Lamb for Two-Print

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Rack of Lamb with Mustard Thyme-Crust
Mashed Potatoes
Green French Cut Beans

Wine
Beringer, Knights Valley
2006 Cabernet Sauvigon

This is great for an intimate pre New Year’s Eve dinner for two..

Easy rack of lamb
Easy rack of lamb

 

Ingredients:
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

Rack of Lamb: 
Prep time 45 minutes Plus roasting

Whisk mustard, garlic and chopped thyme in small bowl and blend.  Sprinkle lamb with salt and pepper.  
Place lamb on baking sheet, rounded side up.  Spread mustard evenly over lamb both sides of lamb. (Lamb can be prepared up to 6 hours ahead. Refrigerate uncovered.)
Preheat oven to 425′ F. 
 Roast lamb until thermometer inserted into center registers 125′ F for rare, about 25 minutes.  Garnish with thyme sprigs, if desired, and serve. Stir bread crumbs and oil in medium skillet over medium heat until crumbs begin to crisp, about  5 minutes.  Cool slightly.  Press crumbs onto mustard coating lamb.  Place on roasting rack in a roasting pan.  

 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!

 

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