Rack of Lamb with Mustard Crust and Pesto

* Exported from MasterCook II *

Rack of Lamb with Mustard Crust and Pesto

Recipe By : Bon App=3DE9tit, March 1994, Pg.98/ Post Ranch Inn
Serving Size : 4 Preparation Time :60:00
Categories : Meat, Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1 1/2 pound racks of lamb -- well trimmed
6 tablespoons Dijon mustard
2 cups fresh white breadcrumbs
2 cloves garlic -- minced
4 teaspoons fresh rosemary (or 11/4 tsp. dried)
4 teaspoons fresh thyme (or 11/4 tsp. dried)
2 cups beef broth*
1/4 cup unsalted butter (1/2 stick)
1/4 cup pesto sauce**

Preheat oven to 400=3DB0 F. Heat heavy large ovenproof skillet over high=
heat. Add lamb to skillet and cook until brown, turning occasionally,=
about 7 minutes. Remove lamb from skillet; cool slightly. Spread mustard=
evenly over lamb. Combine breadcrumbs,
garlic, rosemary and thyme in bowl. Press breadcrumb mixture onto lamb. =
Season lamb with salt and pepper. Return to skillet and roast in oven=
until desired doneness, about 35 minutes for medium-rare.

Transfer lamb to cutting board. Pour fat from skillet. Add broth to=
skillet; bring to boil, scraping up any browned bits. Boil until reduced=
to 1/2 cup, about 2minutes. Whisk in butter. Slice lamb into chops. =
Divide chops among 4 plates. Pour sauce
over. Drizzle pesto over and serve.

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Serving Ideas : Excellent served with "Risotto-style Barley".

NOTES : * Canned broth can be used. I personally prefer a stock made from =
=3D
the lamb trimmings and bones.