Crusted Rack of Lamb

Herb and Panko- Crusted Rack of Lamb with Fennel Risotto
Ingredients

Serves: Prep: 15min |Cook: 50min |Total: 1hr 5min

FOR THE LAMB:
1 cup panko (japanese) bread crumbs
1 tablespoon finely chopped fresh sage leaves
2 teaspoons finely chopped fresh rosemary leaves
2 tablespoons finely chopped fresh mint leaves, plus more for garnish
1 teaspoon red-pepper flakes
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
2 (6-rib) frenched racks of lamb (1 1/2 pounds each), trimmed of all but a thin layer of fat, rinsed and patted dry
3 tablespoons dijon mustard

FOR THE RISOTTO:
6 cups homemade chicken broth, or quality store-bought
2 whole star anise
1 teaspoon coriander seeds
2 tablespoons extra-virgin olive oil
1 small onion, finely diced
1 fennel bulb, halved, cored, and sliced
1 cup arborio or carnaroli rice
Kosher salt and freshly ground black pepper
1 cup dry white wine, such as pinot grigio
1 tablespoon unsalted butter
1 cup grated Parmesan cheese
Directions

1.To make the lamb: Preheat the oven to 375°F.
2.In a wide shallow dish, combine the bread crumbs, sage, rosemary, mint, and red-pepper flakes. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle in 2 tablespoons of the oil and rub the bread crumb mixture with your fingers to evenly moisten. Set aside.
3.Season the lamb on all sides with a generous amount of salt and pepper. You should see the seasoning on the meat. Coat a large, wide ovenproof skillet with the remaining 2 tablespoons oil and place over mediumhigh heat. Lay the lamb racks in the hot oil, fat side down. Sear on all sides, turning with tongs, for 3 minutes, or until well-browned. Carefully remove the lamb from the skillet and brush the mustard all over the meat. Dredge the lamb in the bread crumb mixture, being sure to coat evenly.
4.Return the lamb to the skillet and transfer to the oven. Bake for 15 to 20 minutes, or until the internal temperature of the lamb reads 130°F when an instant read thermometer is inserted into the meat. Remove the lamb from the oven, cover with aluminum foil, and let rest before cutting into the chops.

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5.To make the risotto: In a medium pot, combine the broth, star anise, and coriander over medium-low heat and keep warm.
6.Coat a large, deep skillet with the oil and place over medium heat. When the oil is hot, add the onion and fennel. Cook, stirring, for 4 minutes, or until the vegetables are soft. Add the rice and stir for 1 or 2 minutes, or until well-coated. Season with salt and pepper. Stir in the wine and simmer for 1 minute to evaporate the alcohol.
7.Pour in 1 cup of the warm broth. Stir with a wooden spoon until the rice has absorbed all of the liquid. Keep stirring while adding the broth little by little, allowing the rice to absorb the liquid before adding more. Cook for 20 minutes, or until the rice is tender but slightly firm to the bite. Remove from the heat and stir in the butter and cheese.
8.(directions continue in Recipe Notes)

Recipe Notes
To serve, divide the risotto among 4 plates, top with a lamb chop, and garnish with mint.

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荷葉飯

荷葉飯 (
材料 :

1. 荷葉 1片, 水草 1絛

2. 搖柱 ４ 粒, 冬菇 5 粒, 茶樹菇 1 兩, 虾米 2 兩, 白果 10 粒, 雞肶肉 2 只, 雞蛋 2 只, 莞茜 1棵, 白飯 5 碗

調味料 : 鹽 少許, 老抽 2.5湯匙

做法 :
荷葉浸軟，用滾水略拖備用
白果預先煮熟備用
搖柱, 冬菇 , 茶樹菇 用水浸開備用
雞肶肉切粒略醃
雞蛋煎熟切絲
放油炒雞肶肉, 再放其餘材料炒香, 最後放白飯, 加老抽 2.5 湯匙略炒
試味, 可自己 調味
炒熟的材料, 放荷葉內用水草包好, 大火蒸約 20 分鐘即成ｏ 打開荷葉放莞茜同吃, 飯味特別香！
心得 : 其實荷葉飯的材料, 大家可以自由發揮, 用什麼也可以!