EMBELLIR | PEPPER BISTRO FRENCH-INSPIRED CUISINE | RECIPE


Mustard & Herb Crusted Rack of Lamb

1-2 Lamb racks
4 tbs. butter
¾ cup onion, minced
2 tsp. thyme

2 tsp. rosemary, chopped
1 cup bread crumbs
2 tbs. chile powder
Salt
Pepper

1 tbs. olive oil
4 tsp. Dijon mustard

Salt and pepper lamb.  Sear lamb on all sides.  Set aside.


Saute onion in butter.
Add thyme.
Add chile powder.
Add bread crumbs.
Remove from heat.  Set aside.

Mix olive oil and mustard thoroughly.

Rub olive oil mixture all over lamb.

Coat lamb in bread crumb mixture.

Bake lamb for 20-25 minutes or until desired doneness.








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