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Parmesan Crusted Rack of Lamb

MARCH 2012

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Parmesan Crusted Rack of LambParmesan Crusted Rack of Lamb
Parmesan Crusted Rack of LambParmesan Crusted Rack of Lamb

Recipe of the Month: March 2012

Parmesan Crusted Rack of Lamb

Serves 2


  • 1 Rack of lamb
  • Salt and pepper to taste
  • 1 Tablespoon olive oil
  • 2 Tablespoon Dijon mustard
  • 1 Clove garlic, minced fine
  • ¼ Cup grated parmesan cheese
  • ¼ Cup Italian seasoned bread crumbs
  • 1 Teaspoon dry thyme

Wilted Spinach

  • 2 Tablespoon butter
  • 1 Bag pre-washed spinach
  • Sliced almonds to taste

Port Reduction (optional)

  • 1 Cup tawny port; simmered in skillet until reduced to the thickness of maple syrup
  1. Preheat your over to 450 degrees. Season the rack of lamb with salt and pepper to taste. Heat a large skillet over medium high heat for 2 minutes. Add the oil to the hot pan and swirl to coat. Place the rack of lamb in the skillet and brown on all sides. Remove from the pan and set aside for 10 minutes to cook.
  2. Place the parmesan cheese, bread crumbs and thyme into a bowl and mix well with a fork. Rub all sides of the rack of lamb with the Dijon mustard and sprinkle on the parmesan cheese and breadcrumbs mixture. Shake off any excess breading and place on a baking dish. Place the rack of lamb into the hot oven and cook for 15-20 minutes for medium rare. Place the cooked rack of lamb on a cutting board and let it rest for 19 minutes before carving between the bones.
  3. Heat a large stock pot over medium high heat for one minute. Add the butter and let it sizzle until it turns nut brown; Add the spinach and sauté until wilted; about 1 minute.

Place the wilted spinach in the center of the plate and add a few sliced almonds. Top with the chops from the rack of lamb.

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