Recipe - Rack Of Lamb With Hot-Sweet Mustard

2 8Bone Racks Of Lamb, 1 1/2
pounds each
Kosher Salt And Freshly
Ground Black Pepper
2 tablespoon Olive Oil
2 tablespoon Garlic, chopped
2 tablespoon Chopped Shallots Or
Scallions, white part only
Three fourths cup HotSweet Mustard
4 tablespoon Fresh Mint, chopped
2 tablespoon Dry Sherry
One half teaspoon Freshly Ground White Pepper

Preheat the oven to 425ø F.

Remove and discard the fat covering, known as the cap, from the racks.
Frenchtrim 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 heavybottomed
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 ingredientsthe mixture should be quite thick. Place the
lamb in a shallow roasting pan with bones curvedside 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 hotsweet 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 MCRecipe Digest V1 #344

Recipe by: COOKING RIGHT SHOW #CR9676

From: Bill Spalding billspa@icanect.net

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