North Shore Outlook
Local flavour: Fig-crusted rack of lamb
North Shore Outlook Newsroom
September 7, 2011
1 rack of lamb silver skin off bones frenched (cleaned of meat and fat)
1 tsp thyme
1 tsp rosemary
¾ cup dried black mission figs
¼ cup panko crumbs
¼ cup Dijon mustard (smooth not grainy)
Salt and pepper to taste
1 tablespoon olive oil
Lightly cover the rack of lamb in olive oil and season with desired amount of salt and pepper.
In a hot pan or (better yet on your BBQ) sear the lamb so it’s browned on all sides. Use a higher heat to sear quickly without cooking the lamb. Put aside and let cool.
To make the crust, combine herbs and figs in a food processer until finely chopped. Then add the panko crumbs and mix for an additional 5 seconds. If you don’t have a food processor, simply chop the figs and herbs by hand until fine and then mix in panko crumbs fully.
Brush the Dijon mustard onto the meat side of the rack of lamb, spreading a generous layer right from the bones in front to the bones in back. By hand, press the crust onto the Dijon so it sticks, ensuring that the crust is evenly spread.
Place the rack of lamb on a baking sheet or wire rack, crust side up, in a preheated oven at 350°F for 15-20 minutes, depending on how you well done you want the meat cooked.
After 15 minutes check with a meat thermometer. 140°F will be medium.
Let the lamb rest for 10 minutes at room temperature before slicing in between the bones and serving.
Perfect pairings - On Sept. 15 Pinnacle chef Joel Green will prepare a special six-course meal to compliment a selection of wines from Hester Creek Winery. Reservations are required. For more information about the event, visit PinnaclePierHotel.com or call 604-973-8000.