Wednesday, October 17, 2007
Hollywood and Dine: Charlize Theron's Herb Crusted Rack of Lamb
2 tbs. dijon mustard
2 tbs. olive oil
1 tbs. fresh lemon juice
2 tsp. fresh rosemary chopped (or 3/4 tsp dry)
1 tsp. kosher salt
1/4 tsp. black pepper
1 rack of lamb
1/2 tsp. paprika
1/2 tsp. dried onion
1/2 tsp. fennel seed
1/2 tsp. kosher salt
1/2 tsp. dried oregano (not ground to powder)
1/2 tsp. dried thyme leaves (not ground to powder)
1/4 tsp. garlic powder
1/4 tsp. fresh ground black pepper
1/8 tsp. cumin
1/8 tsp. cayenne (optional)
-Preheat oven to 425 F
-Cut crisscrosses in fatty side of rack (not into meat, just into fat). Brown it in a heavy-bottomed pan over medium high heat. Fat should start to melt a bit and color brown (four or five minutes).
-Mix first six ingredients to make a paste.
-Take rack off heat and paint with paste.
-Roast in oven fat side up (bones facing down) 17 to 20 minutes for medium rare. Thermometer will read 130 F. Remove from oven.
-Let rest for 10 minutes. Temperature will still rise another 5 degrees. Resting helps the juices stay in the meat when you slice it.
-Carve along the bones in single or double chops.
1 rack serves two big appetites.
If you are making two racks, the paste and the dry rub should cover both.