Re: Crumbed Lamb/Beef
I've got several - here's a couple:
Hazelnut-Crusted Rack of Lamb
rack of lamb (usually 8 lamb rib chops)
5 teaspoons of crushed thyme
1 cup of ground hazelnuts
1 teaspoon of salt
1/2 teaspoon of pepper
1/4 cup of olive oil
1/2 cup of butter (1 stick)
olive oil for sauteeing
Preheat oven to 480F (250C).
Clean lamb and remove tough outer skin, if any. Pat dry. Pan sear in very little oil until the lightly browned. Remove and drain.
In a mixer/chopper, combine thyme, hazelnuts, salt, pepper, oil, and butter and mix until it forms a thick paste (do not liquefy).
Place the rack, bone side up, in a small oven-proof dish. Coat the top side with a thick coating of the hazelnut mixture and roast at high heat - 480F (250C) - for 10-12 minutes until the butter melts and the crust hardens.
Note: This recipe is for rare lamb chops. If you prefer your lamb more well done, sauté them for an extra minute or two. Slice and serve.
Yield: serves 2-3
Herb Crusted Lamb Rack with Cassis Reduction
Lamb
6 eggs
2 tbsp Dijon mustard
2 tbsp chopped garlic
4 tbsp fresh herbs (thyme, rosemary, tarragon and chives) chopped
1 cup fresh bread crumbs, lightly packed
1 1/4 lb. lamb racks
Cassis Sauce
1 cup demi glace
3/4 cup cassis
2 sprigs of fresh thyme
coarse salt and freshly cracked black pepper, to taste
Lamb
Preheat oven to 400 degrees F.
Lightly mix eggs, Dijon, garlic, herbs and bread crumbs together. Pat the crust mixture 1/4 inch thick over the lamb rack, meaty part. Make sure it adheres. Place on an oven-proof tray and bake for 13 to 15 minutes or until internal temperature reads 150 degrees for medium.
Cassis Sauce
In a small saucepot melt demi glaze and let reduce slightly. Add the cassis and thyme and reduce to ½ cup. Strain sauce and keep warm or reheat before serving.
Crusted Lamb Chops
6 servings
2 full racks (16 to 18 chops) lamb
2 1/4 cups red chile sauce (from powder)
1 tablespoon olive oil
1 cup bread crumbs
1 cup pine nuts
1 tablespoon unsalted butter (softened)
1 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 400 degrees. Cut fat off back end of bones of lamb rack. Rub 3/4 cup red chile sauce over meat on both sides of lamb rack, cover, and let marinate in refrigerator overnight. Next day, remove lamb rack from refrigerator. In medium-size skillet over medium high heat, add oil and sear lamb rack in pan for approximately 2 minutes on each side. Remove meat from skillet.
In food processor, pulse bread until finely ground into small crumbs, measuring 1 cup. Add pine nuts and pulse again for 30 seconds, until nuts are coarsely ground. Add softened butter, salt, black pepper and pulse an additional 15 seconds. Remove crust from food processor and place into bowl. Press crumbs onto backside of rib rack, covering each lamb chop all the way up to exposed bone, until meat on lamb rack is completely covered. Crust should be approximately 1/4 inch thick.
In roasting pan, place crusted lamb rack with crust side up and bake for 12 minutes for medium rare chops or longer for more well- done chops. Remove from oven and place rack on wood cutting board. Place remaining Red Chile Sauce in saucepan and heat over medium heat until warm. Slice each chop from rack and serve 2 to 3 chops per person with approximately 1/4 cup of Red Chile Sauce.
RED CHILE SAUCE:
Rinse, stem and seed 36 medium dried red New Mexico or Anaheim chiles (about 6 cups) and place them in pot filled with water. Cover, bring to a boil, reduce heat and simmer 20 to 30 minutes, until the chiles are tender ( soft and pliable). Drain. Heat 2 tablespoons chopped fresh garlic in 1 tablespoon olive oil for approximately 2 minutes, until golden brown. Place the cooked chiles, along with the sautéed garlic and salt, into a blender or food processor. Blend to a thick puree. Add 2 to 3 cups of chicken stock and blend, until desired consistency of sauce. Blend for another minute. Press sauce through fine sieve and serve. This sauce can be made ahead of time.
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