Rack of Lamb with Olive Crumb Crust
Serves 6

2 garlic cloves
2 t. dried rosemary
3 T olive oil
1 c. fresh bread crumbs
2 frenched racks of lamb w/ all fat removed
1/4 c. mayo
2 T. finely chopped kalamata olives

Cook garlic & rosemary in oil in skillet over moderately low heat until softened, about 3 min. Stir in bread crumbs & remove from heat. Add salt & pepper to taste.

Preheat to 400. Heat an ovenproof skillet over moderately high heat until almost smoking. Season lamb w/salt & pepper & add to skillet, meat side down. Cook until browned on both sides, about 5 min. Combine mayo & olives & spread over meat side of rack. Pat crumb mixture evenly on top. Roast lamb until med. rare, 130 about 25 to 30 min. Let rest for 10 min. before carving.

Note! The most common way to do a rack of lamb is with bread crumbs, parsley & butter, but the chef believes that causes the meat to steam & taste greasy & gritty. Australian lamb is also a good choice and stores can be found at www.australian-lamb.com. Steamed asparagus and cooked potatoes are good side dishes. I buy lamb at Sam's.
Athena in DE

http://www.nancyskitchen