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Roast Rack of Lamb
Makes 4 Servings
*1 cup fresh bread crumbs
*1 tsp. minced garlic
*1 1/2 tsps. chopped fresh tarragon
*2 tbls. extra-virgin olive oil
*Freshly ground black pepper
*2 tbls. vegetable oil
*2 lamb racks, 8 ribs each (See Notes)
*1 tbls. plus 1 tsp. Dijon mustard
1Preheat the oven to 425 degrees F.
2In a bowl, combine the bread crumbs, garlic, tarragon, olive oil, 1/8 teaspoon of salt and 1/8 teaspoon of pepper, mixing with your fingers so that the bread crumbs absorb the oil. Set aside.
3In a cast-iron skillet or ovenproof saute pan large enough to hold both racks, heat the vegetable oil over high heat until smoking. Season the racks all over with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and sear them in the pan, meaty sides down. Cook until well browned, about 2 minutes. Turn the racks over and cook 1 minute longer. Place the skillet in the oven. Roast 9 minutes for medium-rare or 8 minutes for rare.
4Remove the skillet from the oven, transfer the racks to a plate, and let them rest for 15 minutes, uncovered. Use a pastry brush or a teaspoon to coat the meaty side of each rack with the mustard. Use your fingers to press the bread crumb mixture onto the mustard. Return the racks to the oven and roast for 15 more minutes to brown the crust. Slice in between each bone, and serve the chops immediately.
The foregoing is excerpted from Second Helpings from Union Square Cafe by Danny Meyer and Michael Romano, photographs by Duane Michals. All rights reserved. No part of this book may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022