Rack of Lamb in Gorgonzola Sauce |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe comes from the R.S.V.P. section in a December 1985 issue of Bon Appetit magazine. It was requested from Tallgrass, a restaurant in Lockport, Illinois. Ingredients:
1 1/2 cups fresh breadcrumbs |
1/2 teaspoon dried rosemary, crumbled |
1/2 teaspoon dried basil, crumbled |
1/2 teaspoon dried sage, crumbled |
salt & freshly ground black pepper |
2 racks of lamb, room temperature (16 ribs) |
dijon mustard |
3 jumbo egg yolks, room temperature |
2 ounces gorgonzola, room temperature |
1 1/2 tablespoons fresh lemon juice |
1/2 teaspoon cornstarch |
1/4 teaspoon salt |
1 cup unsalted butter, melted (2 sticks) |
1/4 cup whipping cream, room temperature |
Directions:
1. Preheat oven to 400 degrees.
2. Mix breadcrumbs,herbs,salt and pepper to taste in processor.
3. Rub lamb generously with mustard then coat with breadcrumb mixture, pressing to adhere.
4. Arrange racks in roasting pan; roast until outside is crisp but inside is still pink, 20 to 25 minutes; do not overcook.
5. Blend yolks,cheese,lemon juice,cornstarch and 1/4 t. salt in processor until smooth.
6. With machine running, add butter through feed tube in thin stream.
7. With machine running, add cream through feed tube in thin stream.
8. Transfer to saucepan and keep warm in tempid water bath.
9. Cut racks into ribs; arrange 4 ribs on each plate.
10. Spoon sauce over and serve immediately.
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