Ingredients
2
8- to 10-pound heirloom geese, rinsed, patted dry, excess fat pockets removed, wing tips and necks reserved
12
large fresh sage sprigs
1
bunch fresh thyme sprigs
4
lemons, pierced all over with fork
2
heads of garlic, unpeeled, cut in half horizontally to expose cloves
2
medium onions, unpeeled, quartered through root ends
Aged balsamic vinegar or Balsamic Pan Sauce
Directions
1.
Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Combine jam and Dijon mustard in small bowl; whisk to blend. Mix pecans, Italian parsley, and fresh breadcrumbs in another small bowl to blend. Spread half of mustard glaze over rounded side of each lamb rack. Pat half of breadcrumb mixture over mustard glaze on each. Drizzle each with 2 tablespoons melted butter. Transfer lamb to large rimmed baking sheet. Roast until breadcrumb topping is golden and thermometer inserted into lamb registers 130°F for medium-rare, about 30 minutes. Cut racks between bones into individual chops and serve.
2.
Test-kitchen tip: For fresh breadcrumbs, grind pieces of crustless French bread in food processor to coarse crumbs.
