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Rack of Lamb with Rosemary Scallion Crust
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1 1/2 tablespoons olive oil
1/4 teaspoon dried hot red pepper flakes
1 garlic clove, minced
3 tablespoons thinly sliced scallion including the green part
1 teaspoon dried rosemary, crumbled
1/2 cup fresh bread crumbs
1 (1 1/4 pound) trimmed and frenched single rack of lamb (7 or 8 ribs)
Salt and pepper, to taste
1/4 cup mayonnaise
1/4 cup mustard
Watercress sprigs, for garnish
In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the red pepper flakes, and cook them, stirring, for 10 seconds. Add the garlic and cook it, stirring, for 30 seconds. Add the scallion and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the bread crumbs and salt and pepper, to taste, and remove the skillet from the heat. Mix the mayonnaise and mustard in a small bowl, set aside. Heat an ovenproof skillet over moderately high heat until it is hot and in it brown the lamb, seasoned with salt and pepper, turning it for 5 minutes, or until the sides and the ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, fat and meat side up, and brush with mayonnaise/mustard mixture. Then pat the crumb mixture evenly on the fat and meat side of the lamb. Bake the lamb in the middle of a preheated 475 degree oven for 15 minutes, or until a meat thermometer registers 130 degrees for medium-rare meat. Transfer the lamb to a platter, let it stand, uncovered, for 10 minutes. Serve garnished with watercress sprigs.
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