Rack of lamb with mustard crust (corrected)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eight-rib french-cut racks of lamb, trimmed of fat & silverskin, rib bones cut off 3\" from meat, reserved | |
| Salt; to taste | ||
| Mansion pepper mixture; see recipe, to taste | ||
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Coriander seeds |
| 2 | teaspoons | White peppercorns |
| 2 | tablespoons | Dijon mustard |
| 1 | tablespoon | Whole-grain or cajun creole mustard |
| 1 | teaspoon | Minced fresh thyme |
| 1 | teaspoon | Minced fresh basil |
| 1 | teaspoon | Minced fresh rosemary |
| 1 | cup | Dry bread crumbs |
| 1 | Recipe cheddar cheese scalloped potatoes, see recipe | |
| 1 | Recipe roast garlic-horseradish sauce, see recipe | |
| 4 | Sprigs fresh Italian parsley, for garnish | |
Directions
Make sure rib bones and meat are well trimmed, free of fat and silver skin.
Season each rack with salt and Mansion Pepper Mixture.
Preheat a large ovenproof pan to medium-high heat. Add oil. When hot, lay racks down in pan, on opposite side of the rib bones. Brown for 3 minutes.
Turn racks over so they are lying on the rib bone side and place pan in preheated oven. Roast racks for 12 to 15 minutes (I assume at 350, same as potatoes - HB) for medium-rare or to desired doneness. Remove pan from oven and place lamb on a warm platter and let rest for 4 minutes.
Grind mustard and coriander seeds and white peppercorns in a mini-coffee grinder. In a small bowl, mix ground seeds together with mustards and fresh herbs. When well combined, smear a heavy coat of mustard mixture on top of each rack. Sprinkle bread crumbs over mustard, coating evenly. Place racks in a small roasting pan, crumb side up, and place under preheated broiler.
Broil for 2 minutes or until bread crumbs are evenly golden. Remove from broiler and place racks on a cutting board.
Using a large, sharp French knife, carefully cut between each rib bone.
Spoon a portion of Cheddar Cheese Scalloped Potatoes at the 12 o'clock position on each of four hot serving plates. Place 4 chops circling the potatoes, 2 chops on each side, crisscrossing their bones toward the edge of the plate. Ladle Roast Garlic-Horseradish Sauce around the rim and garnish with Italian parsley tucked between the chops and scalloped potatoes. Serve immediately.
Original title: Rack of Lamb with Mustard Crust and Roast Garlic Horseradish Sauce
NOTES : Menu: DINNER FOR THE BOSS Rack of Lamb with Mustard Crust and Roast Garlic Horseradish Sauce Barbecue Oysters on Spinach-Red Onion Salad with Bacon-Blue Cheese Dressing Cheddar Cheese Scalloped Potatoes Baby Carrots and Sugar Snap Peas Old Fashioned Chocolate Layer Cake Chardonnay and Cabernet
Recipe by: DEAN FEARING #HE1A06 Posted to MC-Recipe Digest V1 #814 by Holly Butman <butma001@...> on Sep 28, 1997