Page 25 - March & April

ROUSES.COM 23
Photo provided by the American Lamb Board
Donny Rouse’s
Black Skillet Lamb Chops
I like to make this when I’m cooking at the camp, but this also makes a great Easter
presentation. Ask our butcher to French the rack for you. This is so easy, yet impressive enough
for guests or special occasions.
1/2 cup Panko breadcrumbs
4 large cloves garlic, minced
4 sprigs fresh rosemary,
stemmed leaves chopped
1 tablespoon black peppercorns,
crushed
Rouses salt and black pepper,
to taste
4 tablespoons Rouses
vegetable oil
1 rack of Mountain States Rosen
lamb, bones Frenched, meat
trimmed of fat and silver skin
1 tablespoon Dijon or
Creole mustard
Place oven rack in center position. Pre-heat oven to 450ºF.
Combine Panko, garlic, rosemary and crushed peppercorns.
Add 2 tablespoons oil to moisten mixture. Set aside. Season
lamb with salt and pepper. Heat oil in heavy-bottomed,
preferably cast-iron, 12-inch skillet over high heat until
shimmering. Sear lamb until nicely colored, about 2 minutes
per side. Remove to cutting board; allow to cool for 2
minutes. Use a pastry brush to coat lamb with mustard.
Crust lamb evenly with Panko mixture. Cover ends of bones
with foil to prevent charring. Arrange rack, bone side down,
in skillet. Roast in pre-heated oven for 12 to 18 minutes,
depending on desired degree of doneness. With a meat
thermometer, take a reading in center of meat after 10 to
12 minutes—135ºF for medium-rare—and remove meat,
or cook longer as desired. Let meat rest for 5 to 7 minutes,
loosely covered, before carving between ribs. (Serves 4)
WHAT YOU WILL NEED HOW TO PREP
RECIPE, try me!