This lovely, simple lamb dish is adapted from a Cooking Club recipe and is impressive as well as savory. Be sure not to skip the tarragon. Two racks should serve two or three chops each to serve six people. Minted peas are a delicious accompaniment, as are the Muenster-creamed brussels sprouts that I posted on 12/29/2007 disingenuously titled 'baby cabbages'. I'm sure some people would rather I 'disguised' the lamb, too, but really folks, it does not taste "lamb-y", whatever that means.
Feel free to vary the flavor by substituting any other good thick jam or preserve...not 'diet' or sugar-free, and not jelly. I love making a fig version of this recipe, as well as ginger (marmalade) and red currant.
1/2 teaspoon kosher (or other coarse) salt
1/2 teaspoon freshly ground pepper
1/4 cup blackberry preserves
1/4 cup stone-ground Dijon mustard
1 tablespoon lemon juice
1 cup fine fresh bread crumbs
1 1/2 teaspoons chopped fresh tarragon or 3/4 tsp dried
2 teaspoons butter, melted
1.Heat oven to 425°F. Line rimmed baking sheet with foil. Trim any excess fat from rack of lamb. Sprinkle lamb with salt and pepper; place on baking sheet.
2.In a small bowl, whisk together preserves, mustard and lemon juice. In another small bowl, stir together bread crumbs and tarragon. Spoon mustard mixture over top of lamb; press bread crumb mixture into mustard mixture. Drizzle butter over bread crumbs.
3.Bake 35 to 45 minutes or until bread crumbs are lightly browned and internal temperature reaches 135°F. for medium-rare or until of desired doneness. Let stand 3 to 5 minutes. Cut between bones into chops.
*Ask your butcher to french the bones for you if the rack hasn't already been frenched.
