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Rosemary Scallion Crusted Rack of Lamb
Sara Moulton
Serves four.
Ingredients
3 tablespoons olive oil
1/2 teaspoon hot red pepper flakes
2 garlic cloves, minced
1 small bunch (6 to 7) scallions, white and 1 inch of the green parts, thinly sliced
2 teaspoons dried rosemary
1 cup fresh breadcrumbs*
Kosher salt and freshly-ground black pepper to taste
2, 1 1/4 -pound trimmed and frenched racks of lamb, 7 or 8 ribs each
1/4 cup mayonnaise
2 teaspoons Dijon mustard
Fresh watercress sprigs for garnish
Directions
Heat the oil in a large heavy ovenproof skillet over medium-high heat. Add the pepper flakes and cook for 10 seconds. Add the garlic and cook until softened but not brown, about 30 seconds. Stir in the scallions and rosemary and cook until the scallions are slightly softened, about 10 seconds. Stir in the breadcrumbs and remove from the heat. Season with salt and pepper.
Preheat the oven to 400 degrees F. Heat an ovenproof skillet over medium-high heat until almost smoking. Season the lamb with salt and pepper and place in the skillet meat side down. Cook, turning often, until well browned on the sides and the ends, about five minutes. Pour off the fat from the skillet.
Mix the mayonnaise and mustard together and spread over the meat side of the rack. Pat the crumb mixture evenly on top. Transfer to the oven and roast until a meat thermometer reads 130 degrees F for medium-rare, 25 to 30 minutes. Let rest on a cutting board, uncovered, for 10 minutes. Cut down between ribs or between every two ribs and arrange attractively on a warmed platter. (If the crumb mixture falls off, gently pack it around the round part of the meat before serving). Garnish with sprigs of watercress and serve.
Suggestions
*To make homemade breadcrumbs, cut and discard the crusts from six slices of homemade-style white bread and then tear into large pieces. Place in a food processor or blender and process until very fine. Makes about 2 1/2 cups.
