Friday, August 04, 2006
Surprise Guest Blogger
Abu Wabu Exclusive
My Favorite Lamb Recipe
by The President Of The Islamic Republic Of Iran Mahmoud Ahmadinejad
Frenched Rack of Lamb with Herbs and Bread Crumbs
Serves 2
Total preparation time: 2 hours
INGREDIENTS
1/4 cup plus 2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
2 medium cloves garlic, roughly chopped
1/2 teaspoon fresh rosemary, chopped
1/4 teaspoon freshly ground pepper
1 (24 oz.) Frenched Rack of Lamb
1/2 cup fresh bread crumbs
1 tablespoon unsalted butter, melted
DIRECTIONS
1. Combine the olive oil, mustard, garlic, rosemary and pepper to form a paste. Brush the mixture all over the rack of lamb. Let rest in refrigerator for at least 1 hour. Remove from refrigerator 15 minutes before roasting. Preheat oven to 375° F.
2. In a small heavy skillet, heat the remaining 2 tablespoons of olive oil over high heat. When the oil is very hot, brown the lamb, forming a crust, about 5 minutes per side.
3. Rapidly spread the bread crumbs over the top of the rack and drizzle with the melted butter.
4. Immediately place the hot pan in the oven. Roast until an instant-read thermometer inserted in the thickest part reads 135° F, about 12 minutes.
5. Transfer the rack of lamb to a serving platter or carving board. Let rest 5 to 10 minutes before slicing. Slice in between the bones, forming either single or double chops.
6. Destroy the murderous Zionist regime.
My Favorite Lamb Recipe
by The President Of The Islamic Republic Of Iran Mahmoud Ahmadinejad
Frenched Rack of Lamb with Herbs and Bread Crumbs
Serves 2
Total preparation time: 2 hours
INGREDIENTS
1/4 cup plus 2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
2 medium cloves garlic, roughly chopped
1/2 teaspoon fresh rosemary, chopped
1/4 teaspoon freshly ground pepper
1 (24 oz.) Frenched Rack of Lamb
1/2 cup fresh bread crumbs
1 tablespoon unsalted butter, melted
DIRECTIONS
1. Combine the olive oil, mustard, garlic, rosemary and pepper to form a paste. Brush the mixture all over the rack of lamb. Let rest in refrigerator for at least 1 hour. Remove from refrigerator 15 minutes before roasting. Preheat oven to 375° F.
2. In a small heavy skillet, heat the remaining 2 tablespoons of olive oil over high heat. When the oil is very hot, brown the lamb, forming a crust, about 5 minutes per side.
3. Rapidly spread the bread crumbs over the top of the rack and drizzle with the melted butter.
4. Immediately place the hot pan in the oven. Roast until an instant-read thermometer inserted in the thickest part reads 135° F, about 12 minutes.
5. Transfer the rack of lamb to a serving platter or carving board. Let rest 5 to 10 minutes before slicing. Slice in between the bones, forming either single or double chops.
6. Destroy the murderous Zionist regime.
