Dijon Horseradish Crusted Rack of Alberta Lamb

Serves 4

Ingredients:

2 Alberta Lamb racks – Frenched or trimmed  

¼ cup Dijon mustard

¼ cup horseradish

Salt & pepper

2 cups fresh white breadcrumbs

Olive oil

Fresh herbs, chopped

Method:

1. Heat frying pan with a little oil, sear seasoned lamb racks on all sides.
2. Remove from the pan and slather loin area of rack with a mixture of Dijon and horseradish.
3. Dip the racks into a mixture of the herbs and breadcrumbs.
4. Place them on a baking sheet and bake at 400˚ until rare or medium rare, 120˚on a meat thermometer.
5. Allow to rest in a warm place for 10 – 20 minutes.
6. Slice between the ribs, 3 or 4 pieces per serving.

Recipe courtesy of Chef Darren Nixon