Ingredients
- 4 lbs Lamb Rack
- 1 1/2 cup Breadcrumbs
- 1/2 tsp Rosemary
- 1/2 tsp Basil
- 1/2 tsp Sage
- 1 dash Dijon Mustard
- 3 lg Egg Yolks
- 2 oz Gorgozola
- 1 1/2 cup Lemon Juice
- 1/2 tsp Corn Starch
- 1/4 tsp Salt
- 1 cup Butter unsalted, melted
- 1/4 cup Whipping Cream
Servings: people
Instructions
- Preheat oven to 400°F.
- Mix breadcrumbs, herbs, salt, and pepper to taste in processor.
- Rub lamb generously with mustard then coat with herb mixture, pressing to adhere. Arrange racks on roasting pan.
- Blend egg yolks, gorgonzola, lemon juice, cornstarch, and salt in processor until smooth. Add butter in a thin stream while processor is running. Add cream the same way. Transfer to saucepan keep warm in a tepid water bath.
- Roast racks until outside is crisp but inside still pink, 20-25 minutes; do not overcook, aim for 135°F.
- Cut ribs and serve 4 to a plate. Spoon sauce over ribs and serve immediately.
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