Classic French Rack Of Lamb Recipe

Ingredients

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• Never had a recipe for this, so let me finally write this down. shopping list
• I Rack lamb Lion 3 or 4 ribs , Frenched , which is simply all the meat and fat removed off the rib down to the main part of the meat. shopping list
• In a small saute pan heat Evoo, then salt and pepper the lamb and saute until it starts to caramelize (get some color on it). Take enough Dijon mustard to coat the top side of the Loin. Sprinkle lightly with fresh minced garlic. Coat top of the mustard with bread crumbs and put back in saute pan after oil is removed and cook at 450 until the desired doneness is achieved. Don"t burn bread crumbs we cooked them medium rare. shopping list
• You can serve the Loin Sliced (chops) apart and arranged in a tent like shape,meat part down. shopping list
• You can drizzle around the base of the now lamb chops with a Demi-Glace or your favorite sauce serve with some turned (cut in a 7 point diamond shape) yukon gold potatoes Or some carved mushrooms. shopping list
• We served so many of these at 29.95 an order years ago and the lamb Came from New Zealand. shopping list