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Rack of Lamb Greenbrier
Description
My beloved Greenbrier has filed bankrupcy. I think it is for sale.This is a modified version of the recipe that was given to me by the chef in 1982. Does that make it a heritage recipe?
Ingredients
- 2 French trimmed racks of lamb, 2 1/2 pounds for both
- 2 Tablespoons cooking oil
- 1 pinch rosemary
- 1 pinch garlic
- 6 slices white bread with crust removed
- 1/2 cup loosly packed parsley springs
- 2 eggs
- 1 Tablespoon Poupon mustard
- 1/2 cup butter, melted
- 1 cup red wine
- 1 cup easy brown sauce
- 1 Tablespoon fresh, chopped tarragon
Brown Sauce:
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 cup beef bouillon
Methods/steps
- Heat oil in skillet and brown lamb racks well. Place fat side down, sprinkle with garlic and rosemary and place in a 475 degree oven for 5 minutes. Remove lamb from oven. Save skillet for later
- Put bread and parsley in a food processor, chop into fine crumbs.
- In a bowl whip eggs and mustard together. Add the melted butter while whipping.
- Dip lamb into egg mixture; coat loosly with bread crumb mixture. Place lamb on a rack in a baking dish. Bake at 400 degrees to desired doneness.
- Back to the skillet --remove excess fat from skillet and deglaze pan with red wine. Reduce to one-half of volume.
- In another skillet make brown sauce: Comine the butter and flour in a skillet. Cook until smooth and bubbly. Add 1cup bouillon and cook until slightly thickened.
- Add brown sauce and tarragon, bring to a simmer. Adjust seasonings and serve with carved lamb.