Colorado Rack of Lamb

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Thursday, January 01, 2004

Categories:

American/Entree

Yield:

Serves 4

Ingredients:

4 rack of lamb2 onions
2 c veal stock
1 c dijon mustard
1 c olive oil
1 T butter
1 jar apple mint jelly
1 bunch parsley
2 c bread crumbs
1/2 c fresh chopped thyme
5 potatoes
3 T minced garlice
salt and pepper to taste
Flour tortilla for garnish

Directions:

Salt and pepper the lamb. Sauté in olive oil and butter just until brown on all sides. Bake in over at 350 degrees to desired temperature. Peel and slice potatoes. Place in boiling veal stock and cook for 10-15 minutes. Sauté onions in butter. Add potaotes and finish cooking. Add garlic and sprinkle with chopped parsley. Salt and pepper to taste. Remove lamb from overn when finished cooking and brush with mustard. Coat with bread crumbs on all sides. Broil briefly to brown crumbs. Reduce veal stock, add apple mint, pour over rack of lamb. Use flour tortilla for garnish

Nutrition Facts:

Source:

Bruno Borg, The Chalkboard