Due to the overwhelming response I received from the lovely folks at Taste Spotting, I decided to post the Lamb recipe I used for my Family Dinner. When I was typing up this recipe, I realized that I had not followed the instructions set forth in the Ad Hoc Cookbook, so I posted the way I made the lamb chops, I am sure if you purchased the cookbook and followed the instructions to the letter, that they would turn out even better. This is a phenomenal cookbook, I can’t recommend it more highly. Go buy it, now.
A few notes on the recipe. Its really good, to make nice with your butcher, you are going to be purchasing a lot more lamb in the future. The Garlic Confit has a lot of uses, cooking the garlic mellows the flavor of the garlic and makes it much sweeter. Try using the garlic confit oil when sauteeing other vegetables that could use a kick or for bruschetta.
Herb Crusted Rack of Lamb – with Honey Mustard Glaze
Adapted from Ad Hoc at Home Cookbook – Thomas Keller
2 Frenched racks of lamb
Salt & Pepper
Canola Oil
1/4 Cup Dijon Mustard
3 T Honey
6 T unsalted butter – room temperature
1.5 Cups Panko Bread Crumbs
3 T flat leaf parsley
1 T Fresh Rosemary
4 Cloves Garlic Confit – Recipe Below
Sea Salt for finishing
Garlic Confit Recipe
1 Head of Garlic peeled with root ends removed
Canola Oil
Place all of the garlic cloves in a small sauce pan and cover with an inch of canola oil. Cook for about 40 min on low, small bubbles should slowly rise to the surface and the garlic should not brown too much. Stir every 5 minutes. When the garlic is done, it should be soft and be able to be pierced with a knife. Keep the oil/garlic mixture in an airtight container.
1. Score the fat on the lamb and cover with salt and pepper. Heat the canola oil in a pan, and sear the lamb racks on both sides.
2. Add the remaining ingredients to a food processor, This should give you a paste that will be easy to work with. You will smear that paste on the lamb racks patting them so they adhere and go into the cuts you placed in the lamb. This can all be done ahead of time and you can refrigerate the lamb chops for up to 6 hours.Make sure to bring the lamb to room temp before cooking.
3. Preheat the oven to 425 Degrees. Place the racks of lamb into a roasting pan, or if you don’t have one, you can use a disposable foil pan and use rolled up aluminum foil to prop up the lamb.
4. Cook the lamb for about 25-35 minutes, until the temperature of the center reaches 128 to 130 degrees. (I highly recommend using a digital thermometer if you don’t have one). Let the racks rest in a warm place for 20 min for medium rare.
5. Carve lamb into 2 bone portions and sprinkle with sea salt or gray salt.
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