Rack of lamb is so elegant. It’s a great main course at your Easter Dinner table. Christians eat lamb (agnello in Italian) at Easter to remember that Jesus sacrificed by dying on the cross – Jesus being “the lamb of God.” Middle Easterners, Greeks and people from India offer lamb on their menus regularly.
You can buy a rack of lamb already “Frenched”, which means that it’s cut so the rib bones are exposed. Use a meat thermometer – 125 degrees for rare or 135 degrees for medium rate. The herbs often associated with lamb are rosemary and thyme. Don’t go overboard with the herbs; you don’t want them to dominate the lamb, just complement the meat.
Ingredients:
1. Rack of lamb – 8 chops
2. 2 tbsp of Dijon mustard
3. ½ cup of seasoned breadcrumbs w. garlic & parsley, salt & pepper
4. 3 tbsp of grated Locatelli cheese
5. 3 tbsp of evo
6. Rosemary, thyme
7. Mint
Directions:
1. Trim fat off topside of lamb rib chops
2. Mix breadcrumbs with Locatelli cheese & 2 tbsp of evo
3. Take Dijon mustard and rub on topside of rack of lamb
4. Take breadcrumb mixture and pat down on topside of lamb –
sticking to mustard
5. Drizzle with evo.
6. Place in pan with some water
7. Cook at 425 degrees for about 30-35 minutes. Use meat
thermometer if necessary.
8. Serve with mint & garnish with rosemary and thyme
Pair with a fine bottle of Brunello di Montalcino.
Easter is coming, go for lamb.