Mustard Crusted Rack of Lamb
This is Emeril's Mustard Crusted Rack of Lamb recipe followed almost to the "t" with the exception of adding some fresh, chopped rosemary and a little more garlic. I must admit that I was a little skeptical about smearing that beautiful piece of meat with all that dijon mustard, but the flavor of this is really good. You don't get a "mustardy" taste at all. We both enjoyed it.
The link for Emeril's recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/mustard-crusted-rack-of-lamb-recipe/index.html
Preparation:
Season the rack of lamb with salt and pepper and then sear it on all sides in vegetable oil. Allow the lamb to cool and then spread the dijon mustard over it:
Pat on the garlic:
Pat on the crumb topping (bread crumbs, grated parmesan, and chopped, fresh rosemary):
Bake at 450 to desired degree of doneness.
Emeril suggests a fig chutney, but neither of us like figs. The sauce for this was a reduction sauce using the pan drippings from searing the rack of lamb (with most of the oil poured off) and about 1 cup of beef stock. Once the sauce reduces, you only end up with about three tablespoons of sauce, so adjust accordingly.
