Jo Ellen del Campo As seen on "Our Daily Bread" 08/12/2006
"Our Daily Bread" airs
every second Saturday at noon on WKBW Ch. 7
Fr. Gene Ulrich, Pastor
SS. Brendan and Jude Parish
St. Jude Chapel
Lowe College Drive
P.O. Box 1154
Alfred, NY 14802
607-587-9411
Herb Crusted Rack of Lamb
1 cup fresh bread crumbs
½ cup freshly chopped parsley
1 Tbsp. chopped mint
1 tsp. minced garlic
2 Tbsp. olive oil
Salt and pepper to taste
2 racks of lamb
2 Tbsp. Dijon mustard
2 Tbsp. vegetable oil
Preheat oven to 425* In a small bowl, combine bread crumbs, parsley, mint and garlic. Add enough oil to just moisten the breadcrumbs.
Season the lamb racks with salt and pepper on each side. In a cast iron skillet or oven-proof skillet, heat the vegetable oil on high until hot. Place the meaty side of the racks down first and sear until well browned about 2 minutes. Turn to other side and brown for 2 minutes. If necessary, hold the racks upright with tongs and sear the bottom for a minute. With the meaty side of the racks facing up, transfer skillet to the oven and roast for 8 minutes.
Remove the pan from the oven. With a spoon, spread the mustard on the meaty side of the rack and press the breadcrumb mixture onto the racks, covering the mustard coating.
Return to the oven for another 8 – 10 minutes, or until the crumbs are browned and the internal temperature of the meat registers 120 –125*& for rare, 130 – 135 for medium or 155- 160 for well done.
Remove from the oven, cover the lamb with foil and let it rest 5 – 10 minutes. Cut into single or double rib chops and serve on heated plates. Garnish with fresh mint if desired.
Cornbread
2 cups cornmeal
2 ½ cups milk
1 ½ cups flour
1 Tbsp. baking powder
1 tsp. salt
2/3 cup sugar
2 eggs
½ cup vegetable oil
Preheat oven to 400* In a small bowl, combine cornmeal and milk; let stand for 5 minutes. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into lightly greased 9 x 13 pan. Bake 30 – 35 minutes.
Mustard Dressing
½ cup vegetable oil
2 Tbsp. olive oil
2 Tbsp. tarragon white wine vinegar
1 Tbsp. sugar
2 ½ Tbsp. Dijon mustard
Salt and pepper to taste
Put all ingredients in the blender and blend for about 40 seconds. Refrigerate. Makes about 1 cup.
e-mail: daybreak@buffalodiocese.org