Rack of Lamb with Creole Mustard Crust, Rosemary-Lamb Jus, and Herbed Potato Cake

By jacksrecipes

Recipe courtesy Emeril Lagasse, 2003

Ingredients

• 1/4 cup dried fine bread crumbs
• 1 1/2 teaspoons chopped fresh basil leaves
• 1/2 teaspoon chopped fresh rosemary leaves
• 1/2 teaspoon chopped fresh thyme leaves
• 1 1/2 tablespoons olive oil
• 2 1/2 teaspoons Essence, recipe follows
• 1 rack of lamb (8 bones), trimmed and Frenched
• 2 tablespoons Creole mustard or other whole-grain mustard
• Herbed Potato Cake, recipe follows
• Rosemary Jus, recipe follows

Details

Servings 2
Adapted from foodnetwork.com

Preparation

Step 1

Combine the bread crumbs, basil, rosemary, thyme, oil, and 1 teaspoon of the Essence in a shallow bowl, and mix well.

Season the rack on both sides with remaining Essence.

Preheat the oven to 450 degrees F.

Heat a large skillet over medium-high heat for 1 minute. Add the lamb, fat side down, and sear for 1 minute on each side, including the ends (5 minutes total time). Remove and let cool for 10 minutes.

Completely coat the meat with the mustard. Dredge in the herbed bread crumb mixture to evenly coat, packing the crust onto the meat. Place the lamb, fat side up, back in the saute pan and roast for 20 to 25 minutes for medium-rare, or an internal temperature of 135 degrees F.

Remove from the oven and let rest for 5 minutes.

To serve, cut the potato cake into quarters and arrange 2 pieces on each plate. Cut the rack in 1/2 or into individual chops and arrange on the potato cake. Spoon the jus onto each serving, and serve immediately.