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Todd English Cookbook
Todd English Cookbook
Rack of Lamb with Olive Crust
Serving Size: 4
Ingredients
4 tablespoons unsalted butter
1 tablespoon fresh rosemary, roughly chopped
1 cup unseasoned dry bread crumbs
2 tablespoon chopped fresh parsley
2 tablespoons olive oil
1 full (8) rack of lamb - trimmed of excess fat, Frenched, exposed bones covered in aluminum and split in half
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
4 tablespoons Dijon mustard
1 cup olive tapenade
1 bunch watercress for garnish
Directions
  1. Preheat oven to 450 degrees. In a sauté pan, over medium high heat, melt butter. Add rosemary and bread crumbs. Cook 2-3 minutes, until bread crumbs lightly brown. Fold in parsley. Remove from heat and set aside.

  2. Season lamb with salt and pepper. In a large heavy-bottomed skillet, over high heat, add olive oil and sear racks meat side down for 2-3 minutes or until lightly browned. Turn and cook other side 1-2 minutes and remove from heat.

  3. Place lamb in a small roasting pan, meat side up. Spread mustard in an even layer over the lamb. Spread tapenade in same manner. For a third layer, coat with bread crumbs. Pat coating lightly to ensure the coating adheres. Place in oven for 20-25 minutes (or until internal temperature reaches 135-140° for medium rare). Remove and let rest 5 minutes.

  4. To Plate: Slice individual chops or into 2 chop servings. Place a large mound of watercress in the center of serving platter. Place chops around watercress, bones pointing toward the edge of the plate.


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