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Rack Of Lamb with Hot-sweet Mustard

2 8-Bone Racks Of Lamb, 1 1/2 pounds each
Kosher Salt And Freshly Ground Black Pepper
2 tb Olive Oil
2 tb Garlic, chopped
2 tb Chopped Shallots Or Scallions, white part only
3/4 c Hot-Sweet Mustard
4 tb Fresh Mint, chopped
2 tb Dry Sherry
1/2 ts Freshly Ground White Pepper


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's done.


Season the racks well with salt and black pepper. In a heavy-bottomed skillet, heat the oil and quickly sear the racks on all sides until nicely browned. Set aside to cool. In a food processor or blender combine the garlic, shallots, mustard, mint, sherry and white pepper. Process briefly to combine all ingredients-the mixture should be quite thick. Place the lamb in a shallow roasting pan with bones curved-side up. Liberally coat the top and sides of the racks with the mustard mixture. Roast the lamb for 12 to 15 minutes for medium rare (125 F. on an instant read thermometer). Allow the racks to rest 5 minutes before cutting. Serve the racks cut into double chops.


Yield: 4 servings


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