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MILL'S TAVERN RACK OF LAMB




Source of Recipe


MILL'S TAVERN


List of Ingredients




4 18-ounce racks of lamb (frenched and trimmed of silver skin by the butcher)
1/2 cup panko bread crumbs (Japanese-style bread crumbs or regular bread crumbs)
1/2 cup veal demi glace (available in specialty markets)
1 sprig fresh rosemary
Salt and pepper
2 ounces canola oil
4 tablespoons horseradish mustard (recipe follows)


Recipe



Preheat oven to 400 degrees.

Heat large saute pan over medium heat. Meanwhile, season lamb racks generously with salt and pepper. Add oil to pan. When oil becomes hazy and starts to lightly smoke, add lamb racks and sear on both sides. Remove racks from the pan and smear 1 tablespoon horseradish mustard on each rack with the back of a spoon. Roll racks in dish of panko bread crumbs and roast on baking sheet in oven. For medium rare, cook 5-7 minutes. Remove racks from oven and let rest in warm area for five minutes.

HORSERADISH MUSTARD
2 tablespoons whole grain mustard
1 tablespoon dijon mustard
1 tablespoon horseradish
1 roasted garlic clove (mashed)
1 tablespoon honey
Salt and pepper to taste
Mix all ingredients together.