Roast Rack of Lamb in Mustard Crust with Horseradish & Garlic Sauce
Chef Raimund Zyvatkauskas

Ingredients:
2-8 ribbed lamb racks, (trimmed of all fat)
salt & pepper to taste
1 tbsp olive oil 15 ml
1 tbsp Dijon mustard 15 ml
1 tbsp whole grain mustard 15 ml
1 tbsp prepared mustard 15 ml
2 tsp tyme (fresh chopped) 10 ml
2 tsp rosemary (fresh chopped) 10 ml
½ cup dried bread crumbs 125 ml

Sauce:
1 tsp butter 5 ml
8-10 cloves of garlic (sliced and roasted)
4-5 shallots, (very finely chopped)
1 ½ cups lamb jus 375 ml (lightly thickened to the consistency of oil)
2 tbsp horseradish (grated) 30 ml
3 oz red wine
salt & pepper to taste

Preparation:
1. Preheat oven to 450 ° F (232 °C). In hot fry pan, sear the lamb racks in olive oil. Salt & pepper to taste.
2. Roast for 11-14 minutes or until medium rare, or desired doneness. While lamb is roasting, mix mustards and herbs.
3. Take lamb out and let rest for 5 minutes. Coat with mustard mixture and sprinkle with bread crumbs. Lightly brown under broiler until golden brown. Cut into chops between the bones and serve.

Sauce:
1. The key is to make a nice lamb jus, lightly thickened. In a sauce pan with the butter,
sweat the shallots until translucence. Deglaze the pan with red wine.
2. Add the lamb jus, and reduce to desired consistency.
3. Add horseradish and slices of roasted garlic cloves. Correct the seasoning and serve.

Recommended wine selection...Chateau des Charmes Paul Bosc Estate - Pinot Noir

This recipe is reprinted with permission of Viewport Communications, Newmarket, Ontario (905) 898-6065. It appeared originally in "The Definitive Ontario Lamb Experience."

Please refer to the reference #OSMA CIR-0001 for any inquiries on this recipe.