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1 (1-pound) New Zealand lamb rib roast (rack of lamb), 8 ribs, flap trimmed
Salt and pepper
3 tablespoon(s) Dijon mustard with seeds
2 tablespoon(s) chopped fresh mint or basil leaves
4 tablespoon(s) chopped shallots
1/4 cup(s) panko (Japanese bread crumbs)
3 small (3 ounces each) red potatoes, each cut into 4 wedges
2 tablespoon(s) water
1/2 bunch(es) (16-ounce) broccoli rabe, tough stem ends trimmed
1 teaspoon(s) olive oil
3 tablespoon(s) reduced-fat sour cream
1. Preheat oven to 425 degrees. Place lamb, meat side up, in small roasting pan. Sprinkle lamb with 1/4 teaspoon each salt and freshly ground black pepper. In small bowl, stir together mustard, mint, and 2 tablespoons shallots. Reserve 2 tablespoons mustard mixture for sauce;spread remainder on lamb. Pat on panko to coat.
2. Roast lamb in oven 25 to 30 minutes for medium-rare (140 degrees on meat thermometer) or until desired doneness.
3. Meanwhile, heat 4-quart saucepan of water to boiling on high. In microwave-safe medium bowl, combine potatoes and 2 tablespoons cold water. Cover with vented plastic wrap, and microwave on High 4 minutes or until fork-tender. Drain; toss with 1/8 teaspoon each salt and freshly ground black pepper. Keep warm.
4. Add broccoli rabe to boiling water in saucepan, and cook 3 minutes. Drain well; wipe pan dry. In same saucepan, heat oil and remaining 2 tablespoons shallots on medium-high; add broccoli rabe and cook 2 minutes, stirring frequently. Toss with 1/8 teaspoon each salt and freshly ground black pepper. Keep warm.
5. Stir sour cream into reserved mustard mixture. Cut lamb into 2-rib portions, and place on 2 dinner plates with potatoes and broccoli rabe. Serve lamb with sour cream sauce.
Yields: Makes 2 main-course servings
Total Time: 25 min
Prep Time: 5 min
Cook Time: 20 min
2 (1 1/4 to 1 1/2 pounds each) live lobsters
4 tablespoon(s) butter or margarine
2 teaspoon(s) fresh lemon juice