The coating adds flavor and adds to the appearance of the luscious lamb.
|Rack of Lamb with Rosemary Scallion Crust|| |
- 1½ Tbsp olive oil
- ¼ tsp dried hot pepper flakes
- 1 garlic clove, minced
- 3 Tbsp scallion - including the green part, thinly sliced
- 1 tsp dried rosemary, crumbled
- ½ cup fresh GF bread crumbs
- Salt and pepper to taste
- 1¼ lb single rack of lamb (7 or 8 ribs), trimmed and frenched
- Watercress sprigs for garnish, if desired
- 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, stirring, 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.
- Heat an ovenproof skillet over moderately high heat until it is hot and in it brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and the ends are browned evenly.
- Pour off any fat from the skillet, arrange the lamb, fat and meat side up, and pat the crumb mixture evenly on the fat and meat side of the lamb.
- Bake the lamb in the middle of a preheated 475F oven for 15 minutes, or until a meat thermometer registers 130F for medium-rare meat. Transfer the lamb to a platter, let it stand, uncovered, for 10 minutes, and garnish it with the watercress.