Rack of Lamb with Harem Pilaff “Rainbow Room”

Name: Rack of Lamb with Harem Pilaff “Rainbow Room”
Yield: Serves 4 to 6
Ingredients: ¼ pound fresh butter; ½ pound rice; teaspoon finely chopped garlic; tablespoons finely chopped onion; salt; ¼ pound button mushrooms, sliced; 4 tablespoons white wine; 1¼ pints beef stock; salt and freshly ground black pepper; 2 racks of baby lamb, trimmed; 6 tablespoons fresh breadcrumbs; 3 tablespoons finely chopped parsley; 2-3 teaspoons english mustard; 3 tablespoons dry white wine; ¼ level teaspoon oregano; ¼ pound tomatoes, peeled, seeded and diced; ½ level teaspoon finely chopped garlic; ¼ pound diced avocado pear; 3 ounces raw chicken livers, diced

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

2 racks of baby lamb, trimmed
salt and freshly ground black pepper
2-3 teaspoons english mustard

Main course

Method

Season trimmed racks of lamb generously with salt and freshly ground black pepper and roast in a moderately hot oven (400°F-M5) for 20 minutes. Form a paste with English mustard and dry white wine. Brush racks of lamb with paste, then pat on mixture of