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Osso Buco Meat: OtherJancsi, Carol
Easy Osso Buco Meat: OtherJancsi, Carol
Roasted Rack Of Lamb Meat: OtherJancsi, Carol
Roasted Veal Shoulder With Bacon And Thyme Meat: OtherJancsi, Carol
Sautéed Veal With Mushroom-cream Sauce Meat: OtherJancsi, Carol
Sausage And White Bean “cassoulet” Meat: OtherJancsi, Carol
Savory Mint Lamb Chops Meat: OtherJancsi, Carol
Herb Roasted Lamb Chops Meat: OtherFerguson, Dave
Salsa Fresh MexicanMorales, Chris
Walking Tostada MexicanMonroe, Vivian
Mexican Lasagne MexicanPauls, Gary
Arroz Verde - Green Rice MexicanFerguson Jr., J. Carl
Carol's Easy Chicken Enchiladas MexicanJancsi, Carol
Bean And Cheese Quesadillas MexicanJancsi, Carol
Mexican Tomato And Green Chili Sauce MexicanMonroe, Mary
Enchilada Casserole MexicanRoss, Mrs. W. F.
Beef - Bean Enchiladas MexicanMonroe, Mary
Chicken Enchiladas MexicanGroeling, Linda
Chicken Tortilla Casserole MexicanJancsi, Carol
Confetti Chicken And Avocado Enchiladas MexicanJancsi, Carol
Full Page 4 x 6 5 x 7

1 6-rib rack of lamb
2 T. Dijon mustard
Salt and pepper
2 tsp. chopped fresh rosemary
1/3 cup fine fresh bread crumbs (dried crumbs may be used)
3 T. chopped fresh parsley
2 garlic cloves, chopped
2 T. olive oil
4 T. butter (2 T. melted, 2 T. diced)
2/3 cup meat stock

Mix mustard, salt and pepper to taste, rosemary, bread crumbs, parsley and garlic. Cover meat with mixture, pressing it firmly over lamb. Put meat in a shallow roasting pan. Combine olive oil and melted butter. Dribble mixture over meat.
Roast in oven at 350° for 45 minutes to 1 hour (use a meat thermometer to determine doneness. Transfer to warmed platter. Pour stock into pan; add diced butter. Heat, stirring, until the pan juices blend into the stock and the butter thickens the sauce slightly. Pour the sauce around the meat and serve.

Serves 2
Keywords: Lamb   Category: Meat: Other    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: June 27, 2015 by deebeeeff
Last Recipe Updated is:
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