Lambcarre Provencale
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
- Servings: 6
- 1/2 teaspoon rosemary
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 4 teaspoons dry mustard
- 2 (2 lb) lamb racks, trimmed, outer skin scored diagonally, meat cut out from between ribs
- 1/4 cup flour, to dust
- 1 garlic clove, slivered
- 1 tablespoon kosher salt, to taste
- 2 teaspoons ground pepper, to taste
- 1 lb potato, peeled and placed in cold water to cover
- clarified butter
- 1/8 cup white breadcrumb
Recipe
- 1 preheat oven to 400 degrees f.
- 2 combine herbs and mustard. spread on scored skin of lamb, pressing down well into cuts.
- 3 dust lightly with flour. insert garlic slivers into meat in between ribs. season well with salt and pepper and set aside.
- 4 drain potatoes well and cut into 1/2-inch slices.
- 5 lightly coat large ovenproof frying pan with clarified butter and heat well.
- 6 add potatoes and cook until golden brown, about 9 minutes.
- 7 place lamb on top of potatoes and place entire pan into oven. roast for 30 minutes.
- 8 dust lamb with bread crumbs and roast another 30 minutes.
- 9 remove meat from oven, drain off fat and place meat on heated serving platter.
- 10 turn oven to broil and broil potatoes for 2 minutes until crusty and golden brown.
- 11 arrange potatoes around meat to serve.
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