Restaurant name: Morel
Executive chef: Fredy Mayer
Address: 3809 South Tuttle Avenue
Phone: 927-8716
Hours: 4:30 to 9:30 p.m. Tuesday through Sunday
Known for: American continental
Web site: www.morelrestaurant.com

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Rack of Lamb

Ingredients:
18 to 20 ounce Frenched rack of lamb
3 tablespoons olive oil
1 tablespoon Dijon mustard
3 to 4 ounces seasoned bread crumbs
Salt and pepper to taste

Ingredients: Seasoned breadcrumbs
3 to 4 ounces of dried bread without crust
2 garlic cloves, finely chopped
3 tablespoons olive oil
1 sprig of thyme, finely chopped
Salt and pepper to taste

Grind bread to crumbs in food processor and place in bowl. Mix garlic and olive oil together. Strain the oil through a fine sieve into breadcrumbs and mix to obtain a fine, sandy texture.

Instructions:
1. Season lamb with salt and pepper and mix in chopped herbs.
2. In large sauté pan sear meat with olive oil on both sides.
3. Remove and coat with mustard and firmly press breadcrumbs into meat.
4. Place meat into shallow roasting pan and place in 400-degree oven for 15 to 20 minutes depending on desired degree of doneness.

Contact Loren Mayo at lmayo@yourobserver.com.
 

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