Title: Rack of Lamb with Hot-Sweet Mustard
Categories: New, Text, Import
Yield: 1 Servings

2 8-Bone Racks Of Lamb, 1 1/2
-pounds each
Kosher Salt And Freshly
-Ground Black Pepper
2 tb Olive Oil
2 tb Garlic, chopped
2 tb Chopped Shallots Or
-Scallions, white part only
3/4 c Hot-Sweet Mustard
4 tb Fresh Mint, chopped
2 tb Dry Sherry
1/2 ts Freshly Ground White Pepper

Preheat the oven to 425ø F.

Remove and discard the fat covering, known as the cap, from the racks.
French-trim the bones of any additional fat, scraping them as clean as
possible. Ask your butcher to do this or to show you how it's done.

Season the racks well with salt and black pepper. In a heavy-bottomed
skillet, heat the oil and quickly sear the racks on all sides until nicely
browned. Set aside to cool. In a food processor or blender combine the
garlic, shallots, mustard, mint, sherry and white pepper. Process briefly
to combine all ingredients-the mixture should be quite thick. Place the
lamb in a shallow roasting pan with bones curved-side up. Liberally coat
the top and sides of the racks with the mustard mixture. Roast the lamb for
12 to 15 minutes for medium rare (125ø F. on an instant read thermometer).
Allow the racks to rest 5 minutes before cutting. Serve the racks cut into
double chops.

Yield: 4 servings
04/02

NOTES : Note: if you can't find a commercially prepared hot-sweet mustard
at the store, take any hot mustard and add a bit of brown sugar to it. The
goal is to have both the hot and the sweet come through equally

Posted to MC-Recipe Digest V1 #344

Recipe by: COOKING RIGHT SHOW #CR9676

From: Bill Spalding

Date: Mon, 16 Dec 1996 04:06:45 -0500 (EST)