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Rack Of Lamb with Mustard Crust and Pesto

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 1 1/2 pound racks of lamb -- well trimmed

    2. 6 tablespoons Dijon mustard

    3. 2 cups fresh white breadcrumbs

    4. 2 cloves garlic -- minced

    5. 4 teaspoons fresh rosemary (or 11/4 tsp. dried)

    6. 4 teaspoons fresh thyme (or 11/4 tsp. dried)

    7. 2 cups beef broth*

    8. 1/4 cup unsalted butter (1/2 stick)

    9. 1/4 cup pesto sauce** Preheat oven to

    10. 0 F. Heat heavy large ovenproof skillet over high

    11. 7 minutes. Remove lamb from skillet; cool slightly. Spread mustard

    12. 35 minutes for medium-rare.

    Instructions Jump to Ingredients ↑

    1. Transfer lamb to cutting board. Pour fat from skillet. Add broth to= skillet; bring to boil, scraping up any browned bits. Boil until reduced= to 1/2 cup, about 2minutes. Whisk in butter. Slice lamb into chops. = Divide chops among 4 plates. Pour sauce over. Drizzle pesto over and serve.

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