Rack O' Lamb with Remoulade Crust

This recipe, like some of my other ones, looks daunting because of the sheer length and detail of it.  Please don't be fooled, Save for the rack of lamb, I'm willing to bet that most of you have the bulk of the ingredients on the ready in your pantry and fridge.  The "procedure" is very simple and moves quickly if you lay everything out and do things in an orderly fashion.  This is one of those recipes where having your mise en place (literally translated to "putting in place", and basically means having everything in order before you start)  is imperative for feng shui to exist in your kitchen, and for your sanity to remain intact.

Close your mouth, dear.  It's not polite to stare (but in this case, it ain't gonna hurtcha!)  

With that said, this is not my first time making a rack of lamb.  Growing up in Australia, you'd think that I would have eaten my fair share of chops and racks, but until about 2 years ago, I was a virgin in these waters.  I, like many others, had heard horror stories of the young meats gamey-ness and strange odor and had just assumed I wouldn't care for it.  After much coaxing (and even the consumption of some elk, venison and other game meat generously gifted to us by a dear family friend), I decided to try my hand at preparing this BEAUTIFUL choice cut.  Now, I'm preaching to the world that lamb is indeed a delicious and easy to prepare protein that has amazing depth of flavor and impressive on the plate.  And to those mums and dads out there who think their kids won't want to even give this a whirl, present these babies as meat lolly pops that taste like the best steak they've ever had and see them turn into mini-foodies.

Everything you'll need for a successful Rack o' Lamb if you choose not to make the remoulade.

2 Slices of your favorite bread (I used 1/2 of an everything whole wheat ciabatta roll)
4 cloves of garlic
2 tbsp oil
2 1/2 tsp dried or 2 tbsp fresh rosemary
1/4 tsp black pepper
1/2 tsp salt

Preheat oven to 450 F.  Cut/tear bread into chunks; coarsely chop garlic cloves.  Place both in bowl of food processor with oil, rosemary pepper and salt.  Pulse to form a wet sand consistency.  Remove blade from bowl, rinse and load into dishwasher.  Set bread crumb mixture aside.

A good coarse consistency = tasty, crusty goodness! 

Remoulade (mustard sauce; adapted from Emeril Lagasse's recipe found on Foodnetwork.com)

3 tbsp dijon mustard or a good strong brown mustard
3 tbsp yellow mustard
1 heaping tbsp mayonnaise
2 tbsp chopped parsley
1/4 c fresh lemon juice
1 tsp whole mustard seeds
3 - 5 tbsp olive oil
2 tbsp garlic, chopped
3 tbsp ketchup
4 scallions, medium in length, rough chopped
1/4 medium (about 1/2-3/4 lb) onion, roughly chopped
1/2 tsp cayenne pepper
1 tsp ground pepper

or 2 or 3 tbsp dijon mustard

Combine all ingredients in a food processor, Pulse until everything comes together in a thick paste and no large chunks remain.  Makes about 1 1/4 cup.

1 1lb Frenched lamb rack
Salt and pepper
1 tbsp oil

Seconds before getting browned into tender submission

If one is available, pre heat a large cast iron skillet or griddle over medium heat for at least 5 minutes.  Alternately, a heavy-bottomed stainless steel pan works just as well; pre heat over medium heat until splash of water disappears immediately.  Rinse lamb and pat dry with paper towels until the surface is dry enough that you can click our fingers.  Season with salt and pepper to taste (about 1/2 tsp each).  Drizzle oil onto hot cooking surface and sear meat at least 2 minutes per side including the ends, or until golden brown all over.

LOVE that sizzzzzzzzle!

Place a foil-lined baking sheet into hot oven.  Cover Frenched bone ends with a bit of foil to prevent charring.  Spread a thin layer of remoulade* over all exposed surfaces of browned meat.   Press bread crumb mixture over fatty top surface of rack, creating a thick, consistent layer.  Remove baking sheet from oven, apply cooking spray and place breaded rack in the center.  You should hear a soft sizzle, which will continue to sear the bottom of the rack.  Place in hot oven and roast for 15-20 minutes, or until meat thermometer inserted into side of rack reads 140 (160 for well done).  When time is up, remove rack to cutting board and tent loosely with foil for 10 minutes before slicing 2 chops at a time.

My plate: a couple of medium-well chops, baked potato, roasted snap peas and a light salad.  Or, what my dear mother in law would refer to as "meat and puhtaytuhs" (it's a midwestern thing).   

Serves 2 really hungry people or 4 with sides and salads.

* You could easily use plain dijon mustard, about 2 to 4 tablespoons should be adequate to cover.

And hubby's more attractive plate.  If you slice 'em 2 x 2, the crust doesn't fall off.  Either way, it all tastes faaaaaabulous!