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  • Miso-Rubbed Rack of Lamb

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  • 2 tablespoons dark miso, (near other refrigerated Asian ingredients, usually in grocer's produce section)
    1 tablespoon unsalted butter, room temperature
    1 tablespoon mild chili powder
    1 large egg yolk
    1 tablespoon chopped fresh sage
    2 tablespoons olive oil
    2 frenched racks of lamb (1 1/2 pounds each)
    Salt and ground black pepper, to taste
    1/4 cup panko (Japanese-style) bread crumbs
    Heat oven to 400 F.
    In a small bowl, combine the miso, butter, chili powder, egg yolk and sage. Set aside.
    In a large saute pan, heat the oil. Season the lamb with the salt and pepper, then add it to pan and sear until browned, 2 to 3 minutes per side.
    Let lamb cool slightly, then smear miso-butter mixture over both sides. Firmly press the panko into miso-butter mixture on rounded side of each rack.
    Place racks, rounded, fat sides up, in a roasting pan. Roast until an instant-read thermometer inserted at center of rack reads 125 F, about 15 to 20 minutes. Transfer lamb to a cutting board and let rest for 5 minutes.
    Makes 4 servings.
    — Recipe from "New American Table," by Marcus Samuelsson (Wiley, 2009).
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