Recipe information
Yield
serve 4 or 5 people, 2 to 3 chops each
Ingredients
Preparation
Step 1
Two racks serve 4 or 5 people, 2 to 3 chops each. If the racks have not been “frenched,” scrape off the fatty meat between the ribs and from the chop bones. Score the fat side of the ribs lightly and paint with mustard coating. Roast for 10 minutes at 500°F, sprinkle 1/2 cup fresh bread crumbs (page 46) over the meat, and drizzle on a little melted butter. Roast 20 minutes more, or to internal temperature 125°F, for red rare, a little longer, to 140°F, for medium rare. Let rest 5 minutes before cutting into 1-rib chops.
Herbal Garlic and Mustard Coating
Step 2
Whisk together to a mayonnaise-like consistency 1/3 cup Dijon mustard with 3 large cloves of puréed garlic, 1 tablespoon soy sauce, 1/2 teaspoon ground rosemary, and 3 tablespoons light olive oil. Spread all over your leg of lamb and let marinate 1/2 hour or cover and refrigerate several hours or overnight. If you use this, no basting is necessary and you will have few if any roasting juices; you may wish to make a separate sauce, as described on page 51.
