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BARGETTO Wine Recipes
CHAUCER'S Wine Recipes
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Lavender Crusted Rack of Lamb
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INGREDIENTS
- 4 lamb racks (4 chops per rack)
- 4 tsp. dijon mustard
- 3 tbsp. canola oil
- salt and pepper
- 1/2 cup. panko bread crumbs
- 1 tsp. chopped Italian parsley
- 2 tbsp. chopped fresh lavender
- 1 tsp. minced garlic
- 1/8 cup melted butter
- Enjoy with a bottle of BARGETTO Dolcetto
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DIRECTIONS
yield: serves 4
Lavender Crust
- In a mixing bowl combine panko, parsley, lavender, garlic and pinch of salt and pepper.
- Stirring with spatula add butter.
- Keep mixture at room temperature
Lamb
- Preheat oven to 350°
- Season both sides of the lamb with salt and pepper.
- In large sauté pan over medium high heat add oil and brown both sides of lamb.
- Remove lamb from sauté pan and place on a sheet pan into the oven for 10 minutes.
- Rremove lamb from oven and brush 1 teaspoon of mustard on the top of each rack.
- Place equal amounts of the lavender mixture on each rack.
- Place lamb back into the oven for 5 more minutes.
- For medium rare the internal temperature should reach 140°.
Serve with mashed potatoes and seasonal vegetables. Enjoy with BARGETTO Dolcetto! |
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