Wednesday, August 26, 2009

Mustard & Thyme Crusted Rack of Lamb with Parmesan Crusted Brussel Sprouts

This rack of lamb recipe calls for searing the lamb before roasting it. Meats are seared for several reasons: to add flavour, texture and colour. Contrary to popular belief, searing does not seal in the juices - food science has disproved this myth several times.

Brussel Sprouts are in season now, and are best lightly pan-fried with Parmesan cheese so they develop a crunchy, crispy golden crust that is simply irresistible. Totally beats the stodgy version most of us grew up on – Brussel Sprouts that had the be-jesus boiled out of them!

Ingredients: 1 rack of lamb; 2 ½ tblsp of Dijon mustard; 5 minced cloves of garlic; 2 tsp salt; 1 tsp pepper; ½ cup of breadcrumbs; 1 tblsp grated Parmesan cheese; 2 tsp dried thyme; Vegetable oil for frying; 250 g Brussel Sprouts

Method: Preheat oven to 230 degrees F. Rub the racks of lamb on all sides with salt and pepper. Heat a frying pan over high heat with vegetable oil. When the oil is very hot, brown the lamb racks on all sides. Place the lamb aside on a plate to cool. Once the lamb is cool to the touch, spread a thin coating of mustard on all sides of the lamb. Then, spread the garlic onto the lamb. Mix the breadcrumbs, thyme, and Parmesan cheese in a bowl and then coat the lamb with the breadcrumb mixture. Place in a roasting pan with a rack. Cook for 10 to 15 minutes or until 125 degrees for rare or 145 for medium.

In a frying pan, heat olive oil and quickly pan-fry brussel sprouts with Parmesan cheese for no more than 4-6 minutes until it becomes crusty and golden.

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