Wanna impress someone with some of the easiest meat you can ever prepare? Make a roasted rack of lamb with a Dijon mustard horseradish crust. Fantastic! In a bowl mix together: bread crumbs, Dijon mustard (with whole mustard seeds if possible), a fair amount of horseradish (you don't taste it as much after its cooked), some fresh chopped garlic, lemon juice, salt and pepper. Mix everything until it becomes a paste, coat the lamb (you may need to pack it on) and put it on a rack over aluminum foil in a 450 degree preheated oven for 15-20 minutes for medium rare. 25 min for medium well. This delicious meal looks fantastic, tastes even better, and cutting each individual rib makes perfect small portion sizes. Great for dinner parties. Prep everything in advance and throw it in the oven 25 minutes before you want to eat.italian boy
Tuesday, February 23, 2010
look at that rack! (dijon mustard horseradish crust)
Wanna impress someone with some of the easiest meat you can ever prepare? Make a roasted rack of lamb with a Dijon mustard horseradish crust. Fantastic! In a bowl mix together: bread crumbs, Dijon mustard (with whole mustard seeds if possible), a fair amount of horseradish (you don't taste it as much after its cooked), some fresh chopped garlic, lemon juice, salt and pepper. Mix everything until it becomes a paste, coat the lamb (you may need to pack it on) and put it on a rack over aluminum foil in a 450 degree preheated oven for 15-20 minutes for medium rare. 25 min for medium well. This delicious meal looks fantastic, tastes even better, and cutting each individual rib makes perfect small portion sizes. Great for dinner parties. Prep everything in advance and throw it in the oven 25 minutes before you want to eat.
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About Me
- anonymous
- Hi there, my name is Giacomo and I enjoy things delicious. Long story short, my parents moved from Italy to NJ where I grew up (and loved it) but found myself in Washington, DC fourteen years ago and haven’t yet found an excuse to leave. Food has always been a huge part of my day and life… from happy times, sad times, holidays, drunken escapades and all the rest in between, I’ve usually spent a good portion of that time putting something in my mouth. I guess I started this blog a little while ago to keep track of what I was cooking and places I’d eat-- simply because my friends were always asking “how do you make this” or “where do you get that” but surprisingly over time I guess real people started reading too. SO, take a look around and let me know what you think. You’ll see that the backbone of lots of my food is Italian but I manage to cover most bases. Thanks for stopping by. BUON APPETITO!
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