DESTIN LAMB STEAK

1 1/2 tablespoons Dijon mustard
1/2 teaspoon dried rosemary
1/4 teaspoon dried dillweed
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 teaspoon prepared horseradish
1 (3/4-inch-thick) center cut leg of lamb slice (about 12
ounces)
Olive oil

Combine first 7 ingredients; set aside. Brush lamb with olive
oil, and place on lightly greased rack of a broiler pan. Broil
4 inches from heat (with electric oven door partially opened)
5 minutes. Turn lamb and spread with half of mustard sauce;
broil 5 minutes. Turn lamb and spread with remaining sauce;
broil 1 to 2 minutes or until bubbly.
Yield: 2 servings

HERB-CRUSTED RACK OF LAMB


SERVES 2

I love lamb. Rack of lamb is a fairly expensive cut, but well
worth it for a special occasion or just when we want to pamper
ourselves. As with all meats, look for the sales and freeze
until ready to use. In my area, racks come well trimmed and need
only to be frenched. Frenching means to clean the meat or fat
along the bones on the rib ends. If you can purchase rib roasts,
they will most certainly be less expensive and you can remove
the backbone, trim, discard the fat and save the meat trimmings
and backbone for flavoring in tomato sauce, soups or stews. A
single rack is usually about 1-1/2 pounds which serves 2.
Obviously, you can buy 2 racks to double the recipe. If desired,
you could also use lamb chops and adjust the roasting time.
Either way, it's quick, easy, elegant and absolutely delicious.

INGREDIENTS

1 rack of lamb, about 1-1/2 pounds or 6 ribs, backbone removed,
trimmed and frenched
Dijon mustard, about 2 tablespoons
1 teaspoon dried rosemary leaves, or 2 teaspoons fresh
Salt and coarsely ground pepper to taste
1/3 cup fresh breadcrumbs
3 large cloves garlic, minced
3 tablespoons chopped fresh parsley, or 1 tablespoon dried
Olive oil
1 cup dry red wine, such as Merlot

Preheat oven to 400° F. Spread mustard on top and bottom of
lamb. Sprinkle with rosemary, salt and pepper; pat gently to
make stick to mustard. Mix together the breadcrumbs, garlic and
parsley. Pat firmly onto rubbed sides of lamb.
Heat olive oil, enough to lightly cover bottom of an oven proof
skillet large enough to hold lamb, over medium-high to high
heat. Place lamb in pan and quickly brown on each side, about 4
minutes per side. Place pan in oven and roast for about 20
minutes or until meat thermometer registers 135° for
medium-rare. Remove from pan; set aside and keep warm.
Place skillet over medium-high heat. Add the wine and cook until
reduced and slightly thickened, about 10 minutes, scraping up
any browned bits. (If desired, add about 2 tablespoons butter to
sauce to thicken more; stir briskly until melted.) Slice roast,
cutting through middle of ribs. Arrange 2 or 3 ribs on
individual serving plates; pour a little sauce over ribs and the
remaining around the ribs. Serve immediately.