Rack of Lamb with Mustard Crust (Corrected)
| Yield: | 4 Servings |
| Categories: |
| 2 | Eight-rib french-cut racks of lamb, trimmed of fat & silverskin, rib bones cut off 3" from meat, reserved | |
| Salt; to taste | ||
| Mansion pepper mixture; see recipe, to taste | ||
| 1 | tb | Olive oil |
| 1 | tb | Coriander seeds |
| 2 | ts | White peppercorns |
| 2 | tb | Dijon mustard |
| 1 | tb | Whole-grain or cajun creole mustard |
| 1 | ts | Minced fresh thyme |
| 1 | ts | Minced fresh basil |
| 1 | ts | Minced fresh rosemary |
| 1 | c | Dry bread crumbs |
| 1 | Recipe cheddar cheese scalloped potatoes, see recipe | |
| 1 | Recipe roast garlic-horseradish sauce, see recipe | |
| 4 | Sprigs fresh Italian parsley, for garnish |
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