RACK OF LAMB WITH SAGE CRUST

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Rack of Lamb With Sage Crust image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 30m

Yield 4 - 6 servings

Number Of Ingredients 10

2 whole racks of lamb (1 to 1 1/4 pounds each)
Kosher salt and freshly ground black pepper
2 teaspoons vegetable oil
2 cups fresh (soft) bread crumbs
3 tablespoons finely grated Parmesan cheese
4 cloves minced garlic
2/3 cup chopped fresh sage leaves
1/4 cup olive oil
2 tablespoons Dijon mustard
Aged balsamic vinegar, to taste

Steps:

  • Preheat the oven to 475 degrees. Season the racks generously with salt and pepper. Place a large cast-iron skillet over high heat. When very hot, add the oil and sear one of the lamb racks all over until it is very brown, about 2 minutes per side. Transfer to a roasting pan fitted with a wire rack, laying it rounded-side (the side with the fat) up. Repeat with the remaining rack of lamb. Cover with foil and set aside.
  • Place the remaining ingredients except for the balsamic vinegar in the bowl of a food processor. Add 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper and process until it forms a paste. Press the paste onto the rounded side of the racks. Roast until desired doneness, about 15 for medium rare. Allow to rest for 5 minutes, covered, before carving and serving drizzled with balsamic vinegar.

Nutrition Facts : @context http, Calories 778, UnsaturatedFat 32 grams, Carbohydrate 36 grams, Fat 59 grams, Fiber 8 grams, Protein 27 grams, SaturatedFat 23 grams, Sodium 571 milligrams, Sugar 3 grams, TransFat 0 grams

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