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2 Alberta
Lamb Racks - Frenched or trimmed
1/4 cup Dijon mustard
1/4 cup horseradish
Salt & pepper
2 cups fresh white breadcrumbs
Olive oil
Fresh herbs, chopped
Method:
Heat frying pan with a little oil, sear seasoned lamb racks on all sides.
Remove from the pan and slather loin area of rack with a mixture of Dijon
and horseradish. Dip the racks into a mixture of the herbs and breadcrumbs.
Place them on a baking sheet and bake at 400 degrees until rare or medium
rare, 120 degress on a meat thermometer. Allow to rest in a warm place
for 10 - 20 minutes. Slice between the ribs, 3 or 4 pieces per serving.
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