Recipe - Rack Of Lamb With Mustard Crust (Corrected)

2 Eightrib frenchcut 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 teaspoon White peppercorns
2 tablespoon Dijon mustard
1 tablespoon Wholegrain 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
garlichorseradish sauce,
see recipe
4 Sprigs fresh Italian
parsley, for garnish

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 mediumhigh 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 mediumrare 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 minicoffee
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 GarlicHorseradish 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 SpinachRed Onion Salad with
BaconBlue 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 MCRecipe Digest V1 #814 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997