Sicilian Rack of Lamb with Blood Orange, Garlic and Herb Crust
This recipe comes from Balducci's it was very very good I would definitely do this again.
2. Carefully place lamb into sauté pan, and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet, and let stand until cool, about 30 minutes.
3. In a small bowl, combine rosemary, zest and juice from blood orange, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Brush lamb with 2 tablespoons of Dijon mustard, making sure the entire surface is covered. Pat zest and herb mixture over lamb, covering Dijon coating in an even layer.
4. Return lamb to baking sheet, and roast for 20-25 minutes, until an instant read thermometer inserted in the thickest part of the meat registers 130°F.
5. Let stand 5 minutes before carving into individual chops.
1 full rack of lamb, bones Frenched (Ask your Balducci’s butcher to assist you)
1 tablespoon Balducci’s Extra Virgin Olive Oil
1 tablespoon fresh rosemary, finely chopped
1 blood orange, juiced and zested
3 garlic cloves, finely chopped
2 tablespoons flat leaf parsley, coarsely chopped
2 tablespoons Dijon mustard
Salt and freshly ground black pepper to taste
1 tablespoon Balducci’s Extra Virgin Olive Oil
1 tablespoon fresh rosemary, finely chopped
1 blood orange, juiced and zested
3 garlic cloves, finely chopped
2 tablespoons flat leaf parsley, coarsely chopped
2 tablespoons Dijon mustard
Salt and freshly ground black pepper to taste
1. Preheat oven to 450°F. Heat a large sauté pan over medium-high heat until very hot. Rub lamb rack with oil, and season with salt and pepper.
2. Carefully place lamb into sauté pan, and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet, and let stand until cool, about 30 minutes.
3. In a small bowl, combine rosemary, zest and juice from blood orange, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Brush lamb with 2 tablespoons of Dijon mustard, making sure the entire surface is covered. Pat zest and herb mixture over lamb, covering Dijon coating in an even layer.
4. Return lamb to baking sheet, and roast for 20-25 minutes, until an instant read thermometer inserted in the thickest part of the meat registers 130°F.
5. Let stand 5 minutes before carving into individual chops.
Wow, these racks of lamb look so delicious! Did you use a Bluetooth meat thermometer to make sure they cooked to just right?
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