05 Dec

Dijon and Truffle Crusted Rack of Lamb

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-4 8oz portion of Racks of Lamb ( 8 double chops)
-Salt
-Pepper
-Dijon Mustard
-Panko (Japanese Breadcrumbs)
-½ oz Truffle Peels
-Truffle Oil

Season the Lamb with salt and pepper, sear in a very hot sauté pan on one side, brush with some Dijon mustard and crust with a combination of Panko, truffle peels and truffle oil, roast in a 450f oven until desired doneness.

For the Bread Pudding:
-1 baguette cut in ½ squares
-2 cups sautéed wild mushrooms (any mushroom you like)
-4 eggs
-2 cups heavy cream
-1 cup grated parmesan cheese
-Salt
-Pepper

Combine all ingredients in a large bowl and mix well. Pour into a pre greased baking pan or individual ramekins and bake in a 350f oven for 20minutes or until the top has a nice caramelized color and the pudding is set.

When serving, deglaze the pan where you cooked the lamb, with a little bit of Lamb jus or Demiglace and pour over the chops. Serve with a side of bread pudding and some sautéed vegetables.

Japanese

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