Crusted Rack of Lamb With Tian Sauce and Pine Nut Lamb Dressing
Becky
Serve the lamb with Tian and Pine Nut Lamb Dressing and a Bordeaux wine. It will be an impressive gastronomical feast!!!
ingredients
- Main Ingredients:
- 1 1/2 pound rack of lamb
- 2 teaspoons vegetable oil
- Salt / pepper to taste
- 1 bunch basil (remove stems)
- 1/4 cup olive oil
- Grated zest of 2 lemons
- 1/2 cup bread crumbs
- 1/2 cup toasted pine nuts
- 1/2 teaspoon cayenne pepper
- Tian Ingredients:
- 2 teaspoons olive oil
- 2 sliced onions
- 3/4 cups ricotta
- 1 teaspoon chopped basil
- 2 large sliced zucchinis
- 4 sliced tomatoes (1/8 inch slices)
- Salt / pepper
- Pine Nut Lamb Dressing Ingredients:
- Zest & juice 1 lemon
- 1 teaspoon Dijon mustard
- 1/4 cup crushed pine nuts
- 1 teaspoon chopped basil
- 4 teaspoons vegetable oil
- Salt / pepper
directions
- 1
Lamb Directions:
- 2
Pre-heat oven to 400*
- 3
Boil basil for 15 seconds and dip in ice water.
- 4
Puree leaves with olive oil. Add all ingredients and puree (will look like wet sand).
- 5
Brown lamb in vegetable oil for 10 minutes. Cool so you can pat the pureed crumbs on top (you should have extra).
- 6
Bake for 15 minutes at 400*. Meat will be medium rare (140* with thermometer).
- 7
Let rest for 10 minutes and carve (2 bones per serving). Serve with Tian & Dressing.
- 8
Tian Directions:
- 9
Preheat oven to 350*.
- 10
Use large flat oven skillet. Brown onions & garlic in 1 teaspoon of the olive oil, salt & pepper.
- 11
Put mixture in bottom of 12 inch baking dish. Then alternate layers of zucchini & tomato on top of onions.
- 12
Mix chopped basil, ricotta & 1 teaspoon olive oil.
- 13
Dab ricotta mixture on top.
- 14
Bake for 45 minutes until ricotta is browned.
- 15
Pine Nut Lamb Dressing Directions:
- 16
Whisk ingredients until combined.
- 17
Serve with lamb and Tian
Source: Mom (Barbara)
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