Mint Mustard Rack of Lamb

Rack of Lamb

1. Preheat oven to 350˚ on bake
2. Trim the fat off your lamb, I prefer to keep the muscle and fat on the rib bones but you can also French the bones by completely cutting the excess.
3. Lightly spread garlic salt and pepper across rack
4. Oil the pan and sear the lamb on both sides, then pull your pan off the heat
5. Spread Dijon mustard evenly over entire rack (minus the bone)
6. Spread 2 spoons of garlic parsley mix across the rack. (See below for directions)
7. Do the same now with the mint sauce. (See below for directions)
8. Sprinkle thin layer of Panko crumbs over the lamb. This is a great way to soak up the flavor of both sauces and keep it from running off the lamb while cooking. 
9. I like to chop a Portobello mushroom into 6-8 pieces and place it on the pan under and around the bones to soak up the juices. 
10. Cook for 20 minutes, use a meat thermometer and cook until 160˚, let sit for a couple of minutes, slice between the bones, and serve.

Garlic Parsley Spread

• 1/2 head ‏galric
• 1/4 bunch ‏parsley
• 1/2 cup ‏olive oil

Garlic Parsley Spread

1. Add 1/2 a head of garlic, 1/2 cup of olive oil and 1/4 bunch of parsley to the food processor; blend.

Mint Sauce

• 1 bunch ‏mint
• 1/2 cup ‏balsamic vinegar
• 2 spoons ‏Dijon mustard
• 1 spoon ‏sugar

Mint Sauce

1. Add a bunch of mint, 2 spoons of Dijon mustard,  ½ cup of balsamic vinegar and a spoon of sugar to the food processor; blend