Рецепт Rack of Lamb with Herb Mustard Herb Crust, 3 ingredient recipes
When we lived in Ireland there was a butcher we went to regularly. For the whopping price of 5 punt (Irish pounds, about 7.50 US at the time) he would sell us a perfectly trimmed rack of lamb.
And Irish lamb is wonderful.
So is French lamb, but finding a ‘rack’ is much more difficult. The cuts of meat are different and it would seem that the French prefer chops over a rack.
I bought this for Easter.
The week before Easter the meat counters are full of legs of lamb. The little racks were on special… I assume meant for people who didn’t want a big leg.
We were most pleased.
Yes, we do like our lamb ‘rosy’. Feel free to roast it another 5 minutes…. Or even 10 if you like it well done (shudder!).
Rack of Lamb with Herb Mustard Crust
Total time: 40 minutes
Ingredients:
- 1 rack of lamb, 6 – 8 bones – depending on your butcher and what’s available
- 1 tbs soft butter
- 1 tbs Dijon-style mustard
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried summer savory
Instructions:
If there is a thick layer of fat on the rack it should be removed – but normally your butcher would have already done this – just a warning.
Mix butter, mustard and herbs.
Spread it over the rounded, fat side of the lamb.
Put rack ‘herbed’ side up in a roasting pan and roast for 25 – 35 minutes in a 400F (200C) oven.
Remove and let rest for 5 minutes.
Carve by cutting it into chops – between the rib bones. It should be nicely pink on the inside. Use a meat thermometer, roast to 125 – 135F (52 – 57C)
Have you noticed the ‘3 ingredient recipe’ fad that is out and about on the internet?
I can only hope it’s replacing the ‘everything in a mason jar’ fad that’s been irritating me for the past year.
Not that ‘3 ingredient recipes’ aren’t irritating, as well, but they do have a certain amusement factor.
Apparently, the definition of the three ingredients can be interpreted loosely. Sometimes seasonings count; sometimes they don’t. Butter might count but not olive oil.
I became intrigued when I saw a pin on Pinterest for ‘3 ingredient chocolate croissants’. Frankly, I’m not sure what the third ingredient is because it looked like crescent rolls with Nutella.
That’s only two.
I’m assuming that if it comes in a package of some sort it’s considered one ingredient.
So Hamburger Helper + Ground Beef + Water = Skillet Dinner would qualify, right?
So would Cream of Mushroom Soup + Tuna + Noodles = Tuna Hot Dish.
Okay, I didn’t actually find either of those on blogs, but I did find Hummus + Bagel Bites + Cherry Tomatoes = (something or other).
When I first started blogging there would have been a recipe for making the hummus, not directions to open the container.
Some of what I found are actual recipes: Tomatoes + Onions + Butter = Tomato Sauce.
Most of what I found, like: Eggs + Broccoli + Cheddar = Egg Muffins could have been improved with a few herbs at the very least. How hard is it to add a pinch of chives or a dash of paprika? Is it really that much more work?
Many were simply combining packaged or ready-made products.
Some were things like chicken wings with commercial barbecue sauce and Ranch dressing to dip in…. Does this really qualify as a recipe?
Is this the new direction of food blogging?
I suppose, on the positive side, it’s not drive-thru fast food.
Last update on April 13, 2015
Rack of Lamb with Herb Mustard Herb Crust, 3 ingredient recipes was last modified: April 13th, 2015 by Katie Zeller
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