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Easter dinner: The lamb is closely identified with Jesus, whose resurrection is celebrated on Easter. So strong is the symbolism at Easter, the lamb can appear in many other edible forms besides meat. (Bill Hogan/Chicago Tribune) |
3/4 teaspoon salt
Freshly ground pepper
1/4 cup Italian seasoned breadcrumbs
1 sprig fresh rosemary, finely minced
1 cup red wine
1 tablespoon butter
1/2 teaspoon garlic powder
1. Heat oven to 375 degrees. Score the fatty part of the rack crosswise. Drizzle with 2 teaspoons olive oil; massage oil over entire rack. Season with 1/2 teaspoon salt and pepper to taste. Combine breadcrumbs and rosemary on a plate; dredge rack in the mixture.
2. Heat remaining 1 teaspoon olive oil in an oven-safe skillet over medium heat. Cook the lamb, fatty side down, until golden brown, 2-4 minutes. Turn the lamb; place skillet in oven. Cook until the internal temperature is 145 degrees (medium rare), 10-12 minutes. Remove rack from skillet; let rest at least 5 minutes before cutting into chops.
3. Meanwhile, return skillet to stove top over low heat; leave any rendered fat in pan. Add wine, butter, remaining 1/4 teaspoon salt, garlic powder and pepper to taste. Cook until the sauce reduces or thickens slightly, 4-5 minutes. Strain; serve with the chops.
Nutrition information:
Per serving (for 3 servings): 520 calories, 38 g fat, 16 g saturated fat, 138 mg cholesterol, 8 g carbohydrates, 33 g protein, 896 mg sodium, 1 g fiber.
wdaley@tribune.com
Freshly ground pepper
1/4 cup Italian seasoned breadcrumbs
1 sprig fresh rosemary, finely minced
1 cup red wine
1 tablespoon butter
1/2 teaspoon garlic powder
1. Heat oven to 375 degrees. Score the fatty part of the rack crosswise. Drizzle with 2 teaspoons olive oil; massage oil over entire rack. Season with 1/2 teaspoon salt and pepper to taste. Combine breadcrumbs and rosemary on a plate; dredge rack in the mixture.
2. Heat remaining 1 teaspoon olive oil in an oven-safe skillet over medium heat. Cook the lamb, fatty side down, until golden brown, 2-4 minutes. Turn the lamb; place skillet in oven. Cook until the internal temperature is 145 degrees (medium rare), 10-12 minutes. Remove rack from skillet; let rest at least 5 minutes before cutting into chops.
3. Meanwhile, return skillet to stove top over low heat; leave any rendered fat in pan. Add wine, butter, remaining 1/4 teaspoon salt, garlic powder and pepper to taste. Cook until the sauce reduces or thickens slightly, 4-5 minutes. Strain; serve with the chops.
Nutrition information:
Per serving (for 3 servings): 520 calories, 38 g fat, 16 g saturated fat, 138 mg cholesterol, 8 g carbohydrates, 33 g protein, 896 mg sodium, 1 g fiber.
wdaley@tribune.com
