Receta Parmesan Panko Crusted Rack of Lamb with Country Croutons and Rosemary Dijon Dressing
Parmesan Panko Crusted Rack of Lamb with Country Croutons and Rosemary Dijon Dressing
Lamb is a bit of a treat for me because I'm the only one in our family who likes it... or so it seemed. I made the others in the house taste this particular recipe and they all liked it! Spouse did try the end piece because she's not a fan of medium rare meat and even she surprised me by declaring it delicious. Everyone then tried to steal my crispy croutons drizzled in Rosemary Dijon Dressing which were amazingly delicious with the juicy lamb. I'll be trying that idea again with other meat choices; I think it would be amazing with steak too. And the next time I have lamb, I'm making it for the whole family! It's time they learned to appreciate slowly braised lamb shanks too.
Serves 2
Preheat oven to 425 degrees F.
- 1 large rack of lamb, at least 8 ribs
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 tbsp dijon mustard
- 1/3 cup panko crumbs
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh rosemary
- Season the lamb with salt and pepper and brush on the dijon mustard. Toss together the panko, parmesan and rosemary and roll the lamb rack in the mixture, pressing it onto the meat to get good contact. Roast, bone side down at 425 F for 10 minutes and then reduce the heat to 350 F and roast for about 15-25 minutes longer until the internal temperature reaches 130 F for rare, 140 F for medium rare or 160 for well done. Let the meat rest for 10 minutes after it comes out of the oven before carving and serving with the Country Croutons and Rosemary Dijon Dressing.
- Country Croutons
- 3 cups, crusty bread, diced large
- 1/2 cup milk
- Bread that is a couple of days old is best for this purpose. Pour the milk over the bread, toss and drain off the excess milk, if any.
- 1 clove minced ginger
- 1 1/2 tbsp chopped fresh rosemary
- 1/4 cup beef, veal or chicken stock
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 tbsp olive oil
- 3 tbsp butter
- Add the olive oil and butter to a large saute pan over medium heat. The pan should be big enough to accommodate the bread cubes in a single layer. Add the garlic and saute for only a minute before adding the soaked bread cubes. Add the rosemary salt and pepper and toss well, before spreading the cubes out in a single layer. Pour the stock into the pan and let it boil off, leaving the cubes to brown on one side before turning them several times as they brown and crisp up. When golden brown and crispy serve with the rack of lamb and Rosemary Dijon Dressing.
- Rosemary Dijon Dressing
- 1 clove finely minced garlic
- 1 tbsp capers
- 1 tbsp fresh rosemary, chopped
- 4 tbsp olive oil
- 1 1/2 tbsp dijon mustard
- 2 anchovie fillets, or 1 tbsp anchovie paste
- 2 tbsp apple cider vinegar
- 1 tbsp honey
Combine all ingredients together in a blender at low speed for about 30 seconds. Drizzle over the croutons and rack of lamb.