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Rack Of Lamb With Hot-sweet Mustard

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Import, New, Text	1	Servings

INGREDIENTS

2		8-Bone Racks Of Lamb, 1 1/2
		pounds each
		Kosher Salt And Freshly
		Ground Black Pepper
2	T	Olive Oil
2	T	Garlic, chopped
2	T	Chopped Shallots Or
		Scallions white part
		only
3/4	c	Hot-Sweet Mustard
4	T	Fresh Mint, chopped
2	T	Dry Sherry
1/2	t	Freshly Ground White Pepper

INSTRUCTIONS

Preheat the oven to 425Ã¸ F.  Remove and discard the fat covering,
known as the cap, from the racks.  French-trim 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 heavy-bottomed  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
ingredients-the mixture should be  quite thick. Place the lamb in a
shallow roasting pan with bones  curved-side 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 (125Ã¸ 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 hot-sweet  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 MC-Recipe 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)

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1126 Calories From Fat: 367 Total Fat: 41.2g Cholesterol: 292.4mg Sodium: 1515.4mg Potassium: 1473.6mg Carbohydrates: 63.9g Fiber: 4.9g Sugar: 45.7g Protein: 111.8g