Dijon Horseradish Crusted Rack of Lamb From N.V. Acres

2 lamb racks – Frenched or trimmed
1/4 cup Dijon mustard
1/4 cup horseradish
salt and pepper
2 cups fresh white bread crumbs
olive oil
rosemary, parsley, thyme and chives
or
basil, oregano, rosemary, thyme, coriander, fennel seeds

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 bread crumbs.

Place them on a baking sheet and bake at 400F until rare or medium-rare, 120 F on a meat thermometer.

For medium-well to well-done lamb, cook for 40 to 45 minutes (between 140 to 160 F on a meat thermometer).

Allow to rest in a warm place for 10 to 20 minutes.

Slice between the ribs, 3 or 4 pieces per serving.

*You can use beef and lamb interchangeably in your recipes. Give it a try.

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