| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Lamb, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
|
Rack of lamb, 6 cutlets |
|
|
trimmed of all fat |
|
|
Juice of 1/2 lemon |
|
|
Salt |
|
|
Pepper |
| 2 |
T |
Moutard de Meaux |
|
|
coarse French mustard |
| 2 |
T |
Finely chopped mint |
INSTRUCTIONS
Pre-heat oven to 220'C. Rub lemon juice, salt and pepper into the
flesh side of the rack of lamb and spread liberally with mustard to
make a thick coating. Place meat, mustard side up, on a rack in an
oven dish. Bake the meat on the top shelf of the oven for 20 minutes.
Remove and cool slightly, before pressing chopped mint into the crusty
surface of the meat. Cover and refrigerate overnight before cutting
into individual cutlets. TO SERVE: tie a piece of banana leaf around
the end of each cutlet with a couple of long chives. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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