Tuesday, August 18, 2009

Rack of Lamb

one half stick butter
2 tbsp olive oil
1 finely chopped onion
1 teas of crushed garlic
1½ cups breadcrumbs
Salt and pepper
2 tbsp finely chopped parsley
2 tbsp chopped chives
1 tbsp chopped tarragon
2 racks of lamb each with 6 - 8 chops - patted dry andfat removed

  1. Melt the butter and the oil together. Cook the onion until soft
  2. Add garlic and stir
  3. Add the breadcrumbs, salt and pepper. Remove from stove and add theherbs
  4. Arrange the rack so the fat side is up and flat.
  5. Spoon over the herb crust, pat it down well
  6. Cook at 400F, for 25 minutes or until medium rare to medium