We roast a rack of lamb coated with caramelized onions, a bit of mustard, and bread crumbs. We French the lamb to cut down on fat and serve it with a mélange of green beans sautéed with mushrooms and tomatoes, along with roasted new potatoes.
2 teaspoons olive oil
1/2 small onion, chopped
freshly ground pepper
2 tablespoons balsamic vinegar
1/4 cup (48 g) bread crumbs
2 teaspoons chopped fresh tarragon
1 teaspoon Dijon mustard
1 rack of lamb, 8 ribs, about 2 pounds (960 g), bones Frenched, trimmed of all visible fat
Preheat oven to 400°F (200° ), Gas Mark 6).
In a large skillet, heat the oil. Sauté the onion over medium high heat, stirring for 5 minutes until brown. Remove from the heat and stir in pepper, vinegar, breadcrumbs, tarragon and mustard. Set aside.
Heat a heavy skillet. Brown all sides of the lamb. Remove and place on an oven proof baking dish. Press the bread crumb mixture onto the rack of lamb. Place a meat thermometer into the eye of the meat and roast until done, about 30-35 minutes for medium.
When finished, remove it from the oven and let it rest for 10 minutes. Slice between the bones into 8 chops Top each slice with a bit of the breadcrumb mixture.
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