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Rack of Lamb with Hot Sweet Mustard

Source of Recipe

Master Chef Don Easley


Recipe Introduction

serves 4

List of Ingredients

2 8-bone rack of lamb (approximately 1-1/2 pounds each)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons chopped garlic
2 tablespoons chopped shallots or scallions, white part only
¾ cup hot-sweet mustard
4 tablespoons chopped fresh mint
2 tablespoons dry sherry
½ teaspoon freshly ground white pepper


Recipe

1. Preheat the oven to 425°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.
2. 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, about 4 minutes total. Set aside to cool.
3. 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 the mustard mixture.
4. Roast the lamb until meat thermometer inserted thorough thickest part of meat to bone reaches 145°F for medium rare. This should take 20 minutes. Allow the racks to rest 5 minutes before cutting. Serve the racks cut into double chops.