Roast Rack of Lamb Provencal with Thyme Sauce (French cuisine) - Moon Jin Hyun

Ingredient
- Rack of Lamb 1ea, Mustard 1Ts, Olive oil 20ml, Eggplant 30g, salad oil 300ml, Fresh Rosemary t,t, Fresh Thyme t,t, salt & pepper t,t,
- Thyme Sauce ( Red wine 150ml, Lamb Jus 150ml, Onion Chopped 20g, Butter 30g, Thyme chopped 5g, Salt & pepper t,t)
- William potato ( Boiled potato 200g, Flour 70g, bread crumbs 70g, egg 1ea, spaghetti 1ea, Salad oil 1L, fresh cream 20ml, butter 10g)
- Ratatouille ( red pimento 20, green pimento 20g, onion 20g, squash 20g, tomato 20g, garlic 10g, tomato paste 20g, chicken stock 10ml)

Method

1. 1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

 200811428 Moon Jin Hyun - WooSong University