Feta-Crusted Rack Of Lamb
serves 2 as a main course
Cooking a rack of lamb is both easy and delicious; let the butcher French the bones for you for a more elegant presentation. Make sure that the lamb is room temperature before browning so that it roasts properly.
1 1/2 pound Frenched rack of lamb
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon chopped marjoram
1/2 cup feta, crumbled
prep: 15 minutes
total: 30 minutes
sauté pan
tongs
spoon
mixing bowl
fork
roasting pan
themometer
1. Preheat the oven to 450F and bring the rack of lamb up to room temperature.
2. In a sauté pan large enough to hold the rack of lamb, heat the olive oil until it shimmers over high heat. Lightly salt and pepper the rack of lamb and put it into the sauté pan; immediately reduce the temperature to medium and brown on all sides, about 10 minutes. Remove from heat and let cool 5 minutes.
3. Meanwhile, in a mxing bowl, crush the feta cheese with the back of a fork until finely crumbled.
4. Rub a layer of Dijon mustard all over the rack of lamb and sprinkle with the marjoram. Then pat the crumbled feta onto the Dijon-herb layer and transfer to a roasting pan. Cook at 450F for about 15 minutes, or until desired doneness.
