Recipe - Roast Rack Of Venison Wcreole Mustard

1 Welltrimmed 1One half pound
rack of lamb; room
temperature
3 tablespoon Coarse grained mustard
One half cup Fresh bread crumbs
One fourth cup Fresh parsley; minced
1 teaspoon Dried rosemary; crumbled
1 Clove garlic; minced

Position rack in center of oven and preheat to 450 F. Season lamb with salt
and pepper. Brush lamb with 1 tablespoon mustard. In small bowl, combine
remaining 2 tablespoons mustard with remaining ingredients. Press crumb
mixture over top of lamb.

Arrange lamb crumb side up in roasting pan. Roast 10 minutes. Reduce heat
to 400 F. and roast until thermometer inserted into center of meaty part
registers 135 F. for medium rare, about 15 minutes longer. Let lamb stand
10 minutes. Carve lamb, cutting between ribs, and serve.

Recipe by: Bon Appetit' February 1992

Posted to FOODWINE Digest by Chris or Dick Marksberry
chrism1@MAIL.PHOENIX.NET on Apr 9, 1998