I fell in love with lamb when I traveling through New Zealand and Australia. We spent a couple months in a motorhome driving from Auckland to Wellington and then a few month bouncing around Australia. It’s strange but the lamb there doesn’t have the gamey smell as it does here. It’s just super tender and cooked in everything. I think I probably ate my weight in Lamb Hungarian Goulash in Sydney or Perth. I wish more Americans would eat it.
If you haven’t noticed, Thomas Keller is one of my favourite chefs and he is simply brilliant. This was my last meal before going on this quarter’s cleanse. I suggest using about half the anchovies since it was a little too strong for me and adding more garlic.
2- 8-bone racks of lamb (2 to 2 1/4 pounds each)
Canola oil
1/4 cup Dijon mustard
3 tablespoons honey
6 tablespoons unsalted butter, at room temperature
4 cloves garlic, pureed in small food processor
3 to 5 anchovy fillets, salt packed or oil packed, rinsed, dried, and minced
1 1/2 cups dried bread crumbs or ground panko crumbs
3 tablespoons finely chopped flat-leaf parsley
1 tablespoon minced rosemary
Gray salt
Score the fat covering the lamb in a 1/2-inch crosshatch pattern; be careful not to cut into the meat. Season the racks on all sides with salt and pepper.
Prepare a roasting rack in a roasting pan and preheat oven to 425F.
Mix honey and mustard and set aside.
In a small food processor, combine garlic, anchovies and butter, pulse till creamed. Transfer to a medium bowl and add panko, parsley and rosemary. Using back of a large spoon, press the panko into the paste till. You do not want to mix too hard or it will be greasy.
Heat canola oil in a large frying pan and place one rack into the pan fat side down. Brown and transfer to the roasting rack.
Brush honey mustard over the racks. Take the panko mixture and press into the rack coating it over the fat and meat. Fat side should be up and bake for 25-35 minutes or till temperature read 130F for medium-rare. Allow meat to rest for 10-15 minutes and carve.
Suzilla's 