Chef's Day Off (May, 2001)


  Marinated Roasted Rack of Lamb

The Chef
CYRIL RENAUD of Fleur de Sel

Servings
Serves six.

Ingredients
5 tablespoons Dijon mustard
2 tablespoons ketchup
4 teaspoons Worcestershire sauce
1 bunch fresh lemon thyme, leaves finely chopped
1 bunch silver thyme, leaves finely chopped
3 racks of lamb, French-cut (ask your butcher to do this)

Cooking Instructions
Mix together the mustard, ketchup, and Worcestershire sauce in a bowl, and stir in the lemon and silver thyme until combined. Place the racks of lamb in a roasting pan, and, using a brush, coat the lamb with the marinade. Cover and place in the refrigerator to marinate for at least 2 hours (up to 24 hours), brushing regularly with marinade.

Preheat the oven to 500 degrees.

Heat a little oil in a heavy-bottomed nonstick sauté pan until hot but not smoking. Pan-sear racks of lamb, one at a time, on all sides.

Place the racks in the roasting pan, brush with remaining marinade, and roast in the oven for 12 to 15 minutes, brushing with the marinade several times to create a dark coating, until the internal temperature reads 120 to 125 degrees (for medium rare). Remove from the oven, and allow to rest for 5 to 10 minutes before slicing.

Best With
Renaud's Grilled Zucchini and Fresh Corn With Baby Basil







 
 
   
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