from Sally and Todd Peterson
Rack of Lamb with Rosemary Scallion Crust
Prep time: 30 min
Cook time: 20 min
Yield: 2 servings
1 1/2 tb olive oil
1/4 t dried hot red pepper flakes
1 garlic clove, minced
3 tb thinly sliced scallion including the green part
1 t dried rosemary, crumbled
1/2 cup fresh bread crumbs
1 (1 1/4 lb) trimmed and frenched single rack of lamb (7 or 8 ribs)
salt and pepper, to taste
1/4 cup mayonnaise
1/4 cup mustard
In a small skillet, heat the oil over moderate heat until it is hot but not smoking . Add the red pepper flakes, and cook them, stirring for 10 seconds. Add the garlic and cook it, string for 30 seconds. Add the scallion and the rosemary and cook the mixture, stirring for 10 seconds. Stir in the bread crumbs and salt and pepper, to taste, and remove the skillet from the heat. Mix the mayonnaise and mustard in a small bowl, set aside. Heat an ovenproof skillet over moderately high heat until it is hot and in it brown the lamb, fat and meat side up and brush with mayonnaise/mustard mixture. Then pat the crumb mixture evenly on the fat and meat side of the lamb. Bake the lamb in the middle of a preheated 475 degree over for 15 minutes, or until a meat thermometer registers 130 degrees for medium-rare meat. Transfer the lamb to a platter, let it stand, uncovered for 10 minutes.
Make everything in advance
1) mayo and mustard
2) crumb topping (S&T use panko bread crumbs) [olive oil, red pepper flakes, garlic, scallion, rosemary, bread crumbs]