Provided by Craig Claiborne
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 500 or 525 degrees.
- Have the meat cutter hack away the chine bone of each rack. Take care that all scraps of meat and bone are reserved. Cut the chine bones into two-inch pieces and set aside. There is a top coating of fat on top of each rack. At one side of each rack there is a small, cartilage like half-moon-shaped shoulder blade between the meat and the top coating of fat. Have this removed.
- Using a sharp knife, make deep diamond-shaped scorings down to the bottom of the top layer of fat. Neatly trim the bottom of each rib to make them French style, which is to say neatly trimmed of all meat and fat. They should be trimmed about one inch from the bottom. Sprinkle the racks with salt and pepper and cover the French-style ends of the chops with aluminum foil to prevent burning.
- Scatter the scraps of meat and bones over the bottom of a shallow roasting pan large enough to hold the racks in one layer. Scatter the thyme and garlic cloves over the scraps. Arrange the racks, fat side up, in the baking dish. Put two tablespoons of the butter on top of each rack.
- Put the lamb in the oven and bake 20 minutes. Turn the racks and continue roasting about 15 minutes.
- Transfer the racks to a warm platter. Put the roasting pan on top of the stove and heat the pan liquids. Add the water. Let simmer 10 minutes.
- Meanwhile, remove the garlic cloves and remove the outer coatings. Chop the garlic to a fine puree and set aside.
- Beat the whites until stiff. Add the parsley, green peppercorns and mustard. Blend well.
- Discard the foil from the lamb racks. Smear half the beaten white mixture on top of each rack. Sprinkle each rack with an equal amount of the bread crumbs. Pat the crumbs lightly to make them adhere.
- Melt the remaining three tablespoons of butter in a small saucepan. Dribble the butter on top of the racks.
- Return the lamb to the oven and bake about five minutes or less until the top of lamb coating starts to brown. Place the lamb briefly under the broiler to give a nice brown glaze.
- Strain the pan juices from the roasting pan into a saucepan. Add the reserved chopped garlic. Stir and reheat briefly.
- Carve the lamb, slicing between each two ribs, and serve with pan juices.
Nutrition Facts : @context http, Calories 1208, UnsaturatedFat 51 grams, Carbohydrate 13 grams, Fat 110 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 51 grams, Sodium 1195 milligrams, Sugar 1 gram, TransFat 1 gram
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Ev Evb
[email protected]I'm not a big fan of lamb, but this recipe changed my mind. The lamb was cooked perfectly and the green peppercorns added a delicious flavor. I will definitely be making this again.
Asmaa Petersen
[email protected]This recipe is a keeper! The lamb was cooked to perfection and the green peppercorns added a delicious flavor. I will definitely be making this again.
Masum Billah
[email protected]I followed the recipe exactly and the lamb turned out perfect. It was juicy and flavorful, and the green peppercorns added a nice touch of spice.
Ms wazid 091
[email protected]This was my first time cooking lamb and it turned out amazing! The lamb was cooked perfectly and the green peppercorns added a delicious flavor. I will definitely be making this again.
Eric Gonzales
[email protected]I've been cooking this recipe for years and it's always a favorite. The lamb is always tender and juicy, and the green peppercorns add a delicious flavor.
Joanne Taddei
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the lamb and the green peppercorns.
Jakaria Hossain (Jusef)
[email protected]I'm allergic to green peppercorns, so I substituted them with black peppercorns. The lamb still turned out delicious!
Jobayed Kabur
[email protected]This recipe is a bit too complicated for me. I think I'll try a simpler lamb recipe next time.
Mohammad Mouktar
[email protected]I followed the recipe exactly and the lamb turned out overcooked. I think I would reduce the cooking time next time.
Akon Sohel
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of lamb, but I was pleasantly surprised. The lamb was cooked perfectly and the green peppercorns added a nice flavor.
mithu Ghosh
[email protected]This was my first time cooking lamb and I'm so glad I tried this recipe. The lamb was tender and delicious, and the green peppercorns gave it a unique flavor that I really enjoyed.
Eram Javaid
[email protected]I've made this recipe several times and it always turns out great. The lamb is juicy and flavorful, and the green peppercorns add a nice touch of piquancy.
Bikash Stha
[email protected]This recipe was a hit with my family! The lamb was cooked perfectly and the green peppercorns added a delicious, slightly spicy flavor. I will definitely be making this again.