Title: Rack of Lamb with Mustard Crust and Pesto
Categories: Lamb
Yield: 4 Servings

2 1 1/2 pound
Trimmed
6 tb Dijon mustard
2 c Fresh white breadcrumbs
2 Cloves garlic -- minced
4 ts Fresh rosemary (or 11/4 tsp.
Dried)
4 ts Fresh thyme (or 11/4 tsp.
Dried)
2 c Beef broth*
1/4 c Unsalted butter (1/2 stick)
1/4 c Pesto sauce**
Racks of lamb -- well

Preheat oven to 400=B0 F. Heat heavy large ovenproof skillet over high
hea= t. Add lamb to skillet and cook until brown, turning occasionally,
about 7= minutes. Remove lamb from skillet; cool slightly. Spread mustard
evenly = over lamb. Combine breadcrumbs, garlic, rosemary and thyme in
bowl. Press breadcrumb mixture onto lamb. = Season lamb with salt and
pepper. Return to skillet and roast in oven unti= l desired doneness,
about 35 minutes for medium-rare.

Transfer lamb to cutting board. Pour fat from skillet. Add broth to
skill= et; bring to boil, scraping up any browned bits. Boil until reduced
to 1/2= cup, about 2minutes. Whisk in butter. Slice lamb into chops. Divide
cho= ps among 4 plates. Pour sauce over. Drizzle pesto over and serve.

Recipe By : Bon App=E9tit, March 1994, Pg.98/ Post Ranch Inn

From: Terrance
Date: 12-22-92 (05:37) Number: 2525 Fro Colossus Date:
12-22-92 (05:37) Numbe (125) Cook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip