Good Breadcrumbs for Meat Dishes
Originally: Rack of Lamb for Two With Rosemary Crumb Crust Many racks of lamb come already Frenched, with the fatty layer trimmed, and with the silver skin (a tough membrane that lines the meat) removed. If not, follow these instructions:
To remove the silver skin, using a very sharp paring or boning knife, and, starting in the middle of the top of the roast, insert the tip of the knife beneath the membrane and slice in one direction, holding the knife at a 20 degree angle until you reach the end of the roast. Turn the knife around and work in the opposite direction until you reach the other end of the roast. Discard the strip of silver skin. Repeat the procedure until you have removed all the silver skin from the meat side of the roast.
To French the bones, trim and discard the fat and meat along the top couple of inches of the bones, scraping the bones with the knife until they are completely clean.
BREADCRUMBS
2 1/2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon red pepper flakes (optional)
1 teaspoon minced garlic
3 medium scallions, white and 1 inch of the green parts, thinly sliced (about 1/4 cup)
1 teaspoon dried rosemary
3/4 cup fresh breadcrumbs (made by pulsing 1 large slice rustic white bread in a food processor)
Salt and ground black pepper
For Lamb Roast: One trimmed and Frenched rack of lamb, (7 to 8 ribs, about 1 1/4 pounds)
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
HEAT 1 1/2 tablespoons oil in a medium skillet over medium-high.
Add pepper flakes, if using, and garlic and cook, stirring, for 30 seconds.
Stir in scallions and rosemary and cook, stirring, until scallions are slightly softened, about 30 seconds.
Stir in breadcrumbs and remove from heat.
Season with salt and pepper to taste, then transfer to a bowl and set aside. Wipe out skillet.
PREHEAT oven to 400 degrees.
RETURN skillet to medium-high heat and add remaining 1 tablespoon oil.
Season lamb with salt and pepper, then add it to skillet, meat side down.
Sear until well browned on meat side and ends, about 5 minutes.
Remove skillet with the lamb from the heat and pour off fat.
COMBINE mayonnaise and mustard in a small bowl.
Spread mixture evenly over the meat side of the lamb, then press rosemary crumbs into it.
Transfer skillet to the middle shelf of the oven and roast until it reaches 120 degrees at the center for medium-rare, about 10 to 12 minutes.
TRANSFER meat to a cutting board and let it rest for 10 minutes before slicing into chops.
Arrange on 2 plates, overlapping the rib bones.
If some of the crumbs fall off, just sprinkle them over the plated chops.
Per serving: 650 calories; 360 calories from fat (55 percent of total calories); 41 g fat (10 g saturated; 0 g trans fats); 105 mg cholesterol; 32 g carbohydrate; 3 g fiber; 2 g sugar; 37 g protein; 760 mg sodium.