Roasted Rack of Lamb with Parsley, Dijon, and Chives

Roasted Rack of Lamb with Parsley, Dijon, and Chives


Roasted Rack of Lamb with Parsley, Dijon, and Chives
with provençal ratatouille      Recipe Serves 4     

Rack of LAMB

    * Two 1 1⁄4- to 1 1⁄2-pound racks of lamb (each with 8 bones), well trimmed
    * Salt and freshly ground black pepper
    * 2 tablespoons extra-virgin olive oil
    * 1⁄2 cup fresh flat-leaf parsley, finely chopped
    * 1⁄2 cup fresh chives, finely chopped
    * 3 tablespoons Dijon mustard

PROVENÇAL RATATOUILLE

    * 3 tablespoons olive oil
    * 2 large shallots, chopped
    * 1 garlic clove, minced
    * 1⁄2 eggplant, unpeeled, cut into 1⁄2-inch pieces
    * 2 zucchini, cut into 1⁄2-inch pieces
    * 1⁄2 small red bell pepper, seeded and cut into 1⁄2-inch pieces
    * 1⁄2 small yellow bell pepper, seeded and cut into 1⁄2-inch pieces
    * 1⁄4 cup dry red wine
    * 1 pound ripe plum tomatoes (about 6), cut into 1⁄2-inch pieces
    * Salt and freshly ground black pepper
    * 1⁄4 cup fresh basil leaves, thinly sliced


   1. Preheat the oven to 450°F. Place a large heavy frying pan over high heat. Sprinkle the lamb with salt and pepper. Drizzle 1 tablespoon of the oil into the hot pan and place 1 lamb rack in the pan, meat side down. Sear for about 2 minutes per side, or until golden brown on both sides. Transfer the lamb rack to a heavy baking sheet, meat side up. Repeat with the second lamb rack.
   2. When both racks have been browned, transfer the baking sheet to the oven and roast the lamb for 15 minutes, or until a meat thermometer inserted into the center of one end registers 120°F for medium-rare. Transfer the lamb to a platter to rest for 10 minutes.
   3. Sprinkle the parsley and chives evenly over a plate. Spread the Dijon mustard over the meat side of the lamb racks, and then press the mustard-coated side of the lamb firmly into the herbs, creating a green herb crust. Carve the lamb between the bones into individual chops. Place the chops on 4 serving plates, drizzle with the remaining 1 tablespoon oil and any accumulated juices from the lamb and the pan, and serve.
   4. To make ratatouille, place a medium saucepan over medium heat, and drizzle the oil into it. Add the shallots and garlic, and sauté for 2 minutes, or until tender. Add the eggplant, zucchini and bell peppers and cook, stirring occasionally, for 5 minutes, or until the eggplant is tender. Add the red wine, then the tomatoes, and cook, stirring occasionally for another 8 minutes or until the tomatoes are soft and broken down. Season the ratatouille generously with salt and black pepper. Remove from the heat and stir in the basil. Serve warm.

                                 

This is from Curtis Stone new cookbook- Relaxed Cooking with Curtis Stone

Posted: 2009-04-08


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