Recipe - Rack Of Lamb With Mustard Crust And Pesto

2 1 One half pound
Trimmed
6 tablespoon Dijon mustard
2 cup Fresh white breadcrumbs
2 Cloves garlic minced
4 teaspoon Fresh rosemary (or 1One fourth tsp.
Dried)
4 teaspoon Fresh thyme (or 1One fourth tsp.
Dried)
2 cup Beef broth*
One fourth cup Unsalted butter (One half stick)
One fourth cup Pesto sauce**
Racks of lamb well

Preheat oven to 400=B0 F. Heat heavy large ovenproof skillet over high
hea= t. Add lamb to skillet and cook until brown, turning occasionally,
about 7= minutes. Remove lamb from skillet; cool slightly. Spread mustard
evenly = over lamb. Combine breadcrumbs, garlic, rosemary and thyme in
bowl. Press breadcrumb mixture onto lamb. = Season lamb with salt and
pepper. Return to skillet and roast in oven unti= l desired doneness,
about 35 minutes for mediumrare.

Transfer lamb to cutting board. Pour fat from skillet. Add broth to
skill= et; bring to boil, scraping up any browned bits. Boil until reduced
to 1/2= cup, about 2minutes. Whisk in butter. Slice lamb into chops. Divide
cho= ps among 4 plates. Pour sauce over. Drizzle pesto over and serve.

Recipe By : Bon App=E9tit, March 1994, Pg.98/ Post Ranch Inn

From: Terrance
Date: 122292 (05:37) Number: 2525 Fro Colossus Date:
122292 (05:37) Numbe (125) Cook

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