This is basically Emeril's recipe with just a couple of small adaptations. Extra garlic was used, and some fresh rosemary was added to the breadcrumb mixture. You can use the link for exact amounts.
http://www.foodnetwork.com/recipes/emeril-lagasse/mustard-crusted-rack-of-lamb-recipe/index.html
Pan sear the lamb and then let it cool. Cover it with Dijon mustard:
Pat on some chopped garlic (used more than the recipe called for
):
Spread on the breadcrumb, parmesan, and fresh chopped rosemary mixture:
Baked in a 450 degree oven.
The sauce was just a reduction using the pan drippings (with most of the oil poured off), about a cup of beef stock, and a pat of butter at the end.
PS--Must give my hubby
credit for this. I basically cooked the brussel sprouts, ate, and did the dishes.
http://www.foodnetwork.com/recipes/emeril-lagasse/mustard-crusted-rack-of-lamb-recipe/index.html
![IMG_2129.jpg](http://i883.photobucket.com/albums/ac34/Red150/IMG_2129.jpg?t=1275255648)
Pan sear the lamb and then let it cool. Cover it with Dijon mustard:
![IMG_2123.jpg](http://i883.photobucket.com/albums/ac34/Red150/IMG_2123.jpg?t=1275255701)
Pat on some chopped garlic (used more than the recipe called for
![IMG_2124.jpg](http://i883.photobucket.com/albums/ac34/Red150/IMG_2124.jpg?t=1275255701)
Spread on the breadcrumb, parmesan, and fresh chopped rosemary mixture:
![IMG_2126.jpg](http://i883.photobucket.com/albums/ac34/Red150/IMG_2126.jpg?t=1275255701)
Baked in a 450 degree oven.
The sauce was just a reduction using the pan drippings (with most of the oil poured off), about a cup of beef stock, and a pat of butter at the end.
PS--Must give my hubby
![Wub :wub: :wub:](https://netcookingtalk.com/forums/images/smilies/Sushi1/wub.gif)