Walnut-Crusted Rack Of Lamb With Garlic Vegetable Sauce - Dacor Wall Manual

Walnut Crusted Rack of Lamb
2 racks of Lamb (2-3 pounds total)
1 egg, slightly beaten
2 Tbsp. milk
1 cup finely ground walnuts
1 cup Italian seasoned breadcrumbs
1 tsp. salt
2 Tbsp. parsley, chopped
2 Tbsp. olive oil
Clean the racks of lamb. Reserve the scraps (not fat) and bones and set aside for the sauce.
WALNUT CRUST COATING:
In a shallow bowl, whisk together egg and milk. In another shallow bowl, combine walnuts, breadcrumbs, and salt. Coat lamb
with egg mixture. Drip off excess egg. Dredge lamb in breadcrumb mixture. Pat mixture all over lamb to make a thick crust.
SAUCE:
Roast the scraps and bones set aside earlier in oven until browned lightly. In a large sauté pan, brown the carrot and onion in
olive oil. Add garlic and cook for a couple of minutes. Add tomato and cook until some of the liquid reduces. Reduce heat and
add white wine. Let reduce by half. Add lamb scraps, lamb stock, bay leaf and thyme sprigs and simmer on low for 45-50 minutes.
Pass through a strainer. Return to sauté pan and reduce to sauce consistency. Keep on simmer plate on low until service.
Preheat oven to 375˚F on Pure Convection™. Place lamb on a flat rack on a roasting pan and place in the oven. Cook until medium
rare, or internal temperature reaches 145˚F, about 15-20 minutes. Let lamb rest 5 minutes before slicing, then cut into chops
(about 4 per person). Serve with garlic vegetable sauce.
Serves 6.
RECIPES
with Garlic Vegetable Sauce
GARLIC VEGETABLE SAUCE:
1 cup lamb scraps
2 Tbsp. olive oil
1 carrot, small diced
1
⁄ onion, small diced
2
6 whole cloves garlic, peeled
1 tomato, small diced
1 ⁄ cup white wine
2
3 cups lamb stock
1 bay leaf
3 sprigs thyme
Salt and pepper, to taste
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