Rack of Lamb with Cilantro-Scallion Crust

I hope everyone had a happy and safe Thanksgiving. The Missus has been quite busy the last few weeks, so we decided to forgo the usual feast......

So this year we had Chinese food which brought back a funny memory......a few years back, we were in Seattle over the Thanksgiving weekend. It was Thanksgiving day, and I was wondering where we'd be able to grab a bite.

Me: "I'm wondering what's open..."

The Missus: "Chinese restaurants always open on Thanksgiving."

Me: "Why"

The Missus: "Because, wehavenothingtobethankfulfor.....he-he-he..."(She was joking....I think)

And of course we headed off to the International District, and had a nice meal in one of the Chinese restaurants in the area.

Anyway, here's something I made this past week. It's really easy, the whole meal can be whipped up in 45 minutes or so. Please excuse the photos, it gets dark pretty early nowadays, and the lighting in our kitchen is dreadful.

RACK OF LAMB WITH CILANTRO-SCALLION CRUST
1 Tb Canola Oil
2 Tb Olive Oil
1/4 teaspoon dried hot red pepper flakes
4 Cloves Garlic, minced
3-4 Tb thinly sliced Scallion
3-4 Tb minced Cilantro
1/2 Cup panko
1 Rack of lamb (7 or 8 ribs) - I Frenched the rack, and trimmed much of the fat cap off - saved the fat, and used it for the brussel sprouts.
Salt
Pepper
2 Tb Mayonnaise
1/4 Cup Dijon mustard
2 Tb Soy sauce

1 - In a heat olive oil over moderate heat until it is hot but not smoking, add the red pepper flakes,  stirring for 10 seconds. Add the garlic and cook, stirring, for 20-30 seconds. Add the scallion and the cilantro and cook the mixture, stirring, for 10 seconds. Stir in the panko, salt, and pepper. Remove the skillet from heat.
2 - Mix the mayonnaise, soy sauce and mustard in a small bowl, set aside.
3 - Season the lamb with Salt and Pepper
4 - Heat an ovenproof skillet over high heat until it is hot and brown the lamb. Turning it occasionally until the sides and the ends are browned evenly.

5 - Pour off any fat from the skillet, arrange the lamb, fat and meat side up, and brush with the mayonnaise/mustard mixture.
6 - Apply panko mixture evenly on the fat and meat on the mayo/mustard mixture.
7 - Bake the lamb in a preheated 450 degree oven for 15-20 minutes, or until a meat thermometer registers 130 degrees for medium-rare meat.
8 - Transfer the lamb to a platter, let it stand, uncovered, for 10 minutes before slicing.

It was a nice little meal.....Rack of Lamb with a Cilantro-Scallion Crust, Horseradish Mashed Potatoes, and Brussel Sprouts with Bacon and Garlic, sauteed in Lamb Fat.

Comments

[steamy kitchen]

WOw - that looks like restaurant quality lamb! Can't believe it only took 20 min.

[koko]

That looks great. Thanks for sharing the recipe, I'm always looking for different ways to fix lamb. Seems I get in a rut with lamb.
Photos are good.

[howie]

Happy (Belated) Thanksgiving! That lamb looks delicious. I love doing rack of lamb too since it's really fast to cook and it looks so impressive.

[Sandy]

Funny, at my house we were just talking about how Chinese and Vietnamese restaurants are open on Thanksgiving Day, but not Japanese restaurants. At least it's true for the Chinese, Vietnamese and Japanese restaurants that we frequent. Wonder why that is?

I'm not a big fan of lamb, but that looks good enough to make me want to cook this.

Happy Thanksgiving!

[Kirk]

Hi SK - Thanks....really easy, about 45 minutes for the entire meal - lamb takes about 15-20 minutes in the oven.

Hi Koko - This was pretty easy.....just a riff on the usual herb crusted rack recipe.

Hi Howie - It does look a bit dramatic, doesn't it?

Hi Sandy - You can always count on several Chinese/Korean restaurants being open....it's become a bit of a joke between the Missus and I. The rack is pretty mild as flavor goes, so you may want to give it a try.

[Stephen]

Kirk, It looks great. Love lamb. Can you say where you got your rack? I got a great dish for lamb shoulder with mint and pomegranites from a cooking show. It was very good. Even better the next day in pita pockets with humus.
Stephen

[Kirk]

Hi Stephen - Australian rack from North Park Produce. Your description sounds good......

[Carol]

My uncle, who owned a Chinese restaurant for over 20 years, said they stayed open for Thanksgiving because "who else would feed the people who don't know how to cook a turkey?" Hehe, reminds me of the Christmas Story movie. Far-ra-ra-ra-ra ra-ra-ra-ra.

Not a big lamb fan myself but the Mister loves lamb. Gotta make sure he doesn't see this post or else I know what I'll be making for New Year's Eve. ;-)

Great job on the Frenching, BTW!

[elmomonster]

The Chinese Restaurant anecdote reminds me of "A Christmas Story".

"DECK THE HORRS WITH BOWS OF HORRY!"

I'd have that lamb you made over turkey anyday!

[Denver]

Looks good! Gotta try that recipe. Looks like lamb-lollipops :)

[Kirk]

Hi Carol - LOL! The Christmas Story marathon night is coming soon!

Hi Elmo - A classic!

Hi Denver - Good and easy to make.

[Chubbypanda]

Man. Looks great. I had to come find this post after you told me about it last night.

[Kirk]

Hi CP - Really easy to make....I had a blast last night.

[Hannah]

This recipe looks AMAZING!! Every time I scroll past this post, my mouth waters. Ya know, I've never actually eaten lamb but this makes it look soooo good!!

[Kirk]

Hi Hannah - This is really pretty easy...maybe you should give a rack a try...you might like it. If you do please let me know it turns out!