Rack of Lamb with Hot-Sweet Mustard

Name: Rack of Lamb with Hot-Sweet Mustard
Cuisine: American
Ingredients: Kosher or sea salt and freshly ground pepper; Two 8-bone racks of lamb (1½ pounds each); Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 tablespoons chopped garlic; 2 tablespoons olive oil; 2 tablespoons chopped shallots or green onion, white part only; 2 tablespoons chopped shallots or green onion, white part only; 1 cup hot-sweet mustard (see Note); ¼ cup chopped fresh mint; 1 tablespoon dry sherry (optional); ½ teaspoon freshly ground white pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

A particularly tasty hot-sweet mustard called Mendocino Mustard, which is made in Northern California, inspired this dish, but any hot-sweet mustard will do. A simple accompaniment would be some quickly sautéed greens.

Ingredients

Two 8-bone racks of lamb (1½ pounds each)
Kosher or sea salt a

Americas
United States
Northern California
Main course
Gluten-free

Method

Preheat the oven to 425°F. Remove and discard the fat covering, known as the cap, from the racks. French-trim the bones of any additional fat, scraping them as clean as possible. Ask your butcher to do this or to show you how it is done. Season the racks well with salt and pepper. In a