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Serves 2
Preparation Time: 20 minutes
Cooking Time: 1 hour
Ingredients:
- 2 14 - 16 ounce baby racks of lamb
- 1 package (5.2 oz.) Boursin® Pepper
- 2 zucchinis, green part only, grated
- 2 egg yolks
- duxelles (shallot, mushroom, and white wine reduction)
- 1 bunch parsley
- 1/8 cup seasoned breadcrumbs
- 1/4 pound sun-dried tomatoes, finely diced
- 1/4 pound black olives, pitted and chopped
- Salt
- Pepper
- 2 ounces lamb jus
Instructions:
Season lamb, sear until golden brown, and set aside. Combine Boursin, zucchini, egg, duxelles, and parsley. Add breadcrumbs until thick. Fold in sun-dried tomatoes and black olives. Carefully encrust lamb 1/4 inch on top side only. Bake at 400°F to desired temperature.
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