Jenise wrote: I have to take issue with Laura's quantities--two generous teaspoons of mustard was all it took to coat our 8 bone rack. And I didn't add oil, though in a way I did that a different way by pan-searing the rack first to get color on top. Much less oil was consumed though than would result from Laura's recipe. Btw, I also recommend a little flour on the rack pre-mustard application, it helps everything that goes on to adhere better. I don't bother with cheese, the lamb has enough fat for me. Love the fresh herbs. In winter when I have little or none around, I use either all thyme, dill or tarragon. Each brings something slightly different but no less enjoyable. Last night I used dill because I thought it would best suit the wine I was serving best.
At $15 a rack, I don't splurge on this prep often.
Bill Spohn wrote:She just published a new book (now on the way to me). I'll maybe try and remember to post a review when it shows up.
Ted Richards wrote:Wow, at $15 a rack, they must be smaller than I got, or a lot cheaper! I think I spent well over $20 for a fresh 9-rib rack (one rib was really only half a rib, though).
I'm quite happy with the amount of mustard and oil (and cheese) used ( I do like very flavourful dishes), but I'll try coating with flour next time. This is the only recipe I've made, but it's better than any I've had in a restaurant. I used the suggested thyme, parsley and rosemary, since that's what I happened to have growing out in the greenhouse. I like the idea of dill, though. What wine went with the dill?
Carrie L. wrote:Similar to my favorite preparation. Mine is sans cheese and uses about 1/2 ground pistacious in place of some of the bread crumbs. We could eat rack of lamb once a week. We love it!
Bob Henrick wrote:Carrie L. wrote:Similar to my favorite preparation. Mine is sans cheese and uses about 1/2 ground pistacious in place of some of the bread crumbs. We could eat rack of lamb once a week. We love it!
I used a similar mixture to coat my bone in pork loin for today's dinner. Like usual though I changed it up to suit me. I omitted the bread crumbs as I felt it was just there for bulk. I also omitted the Parmesan as I felt it would maybe burn and turn bitter. I am cooking the loin and a boneless spiral cut ham along with a mix of sweet and russet potatoes on the grill with the meat(s) We will be 8 at the table. Yesterday at 4pm I decanted a 1998 Ch. Musar blanc to go with dinner, and will also open a 1998 Stone Wolf single vineyard pinot noir as well.
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