- 2 trimmed racks of lamb, 1 1/2 to 2 pounds each
- Freshly ground black pepper
- 1 cup Creole mustard
- 2 sticks of butter, at room temperature
- 1/2 cup finely minced onions
- 2 tablespoons minced garlic
- 1/4 cup finely chopped fresh parsley leaves
- 1 1/2 cup dark meat stock reduction (lamb, beef or veal)
- Slit the membrane on the back side of the racks, between each rib. This will make it easier to shape the roast. Set the end pieces together (bone up), shape and tie the roast tightly with butchers' string to hold the roast together. Season the roast with salt and pepper. In a food processor, fitted with a metal blade, combine the mustard, butter, onions, garlic and parsley. Season with salt and pepper. Puree until smooth. Smear the entire roast with the mustard mixture. Wrap tightly with plastic wrap and refrigerate overnight.
- Preheat the oven to 400 degrees. Place the roast on a roasting pan and bring the meat to room temperature. Roast for about 30 to 35 minutes or, until a meat thermometer reads 135 degrees for medium rare. Remove from the oven and let rest for about 5 minutes before serving. Remove the roast from the pan. Place the pan over medium heat and deglaze the pan with the stock reduction. Slice the roast into individual chops and spoon the pan sauce over each chop. Serve with the fresh carrot ring, buttered peas and cauliflower.
- Source: Emeril Live EM1C17
- Dish Type: Entree