Provencal Rack of Lamb

2014-12-08

 This recipe serves

Ingredients

  • ¼ cup Dijon mustard Mustard, Dijon
  • 3 tbsp brandy or cognac
  • 3 tbsp olive oil Oil, olive, salad or cooking
  • 1 tbsp white wine vinegar Vinegar, white wine
  • 2 tsp mustard seeds Spices, mustard seed, yellow
  • freshly cracked pepper NABISCO, NABISCO SNACKWELL'S Cracked Pepper Cracker
  • 3 tbsp chopped fresh tarragon Spices, tarragon, ground
  • 2 racks Lamb, 1¼ to 1½ lb each, frenched

Method

Step 1

In a small nonactive bowl, stir together the mustard, cognac,oil, vinegar, mustard seeds, and 1 tsp pepper until well blended. Stir in tarragon. Set aside ¼cup of the mixture to use as a table sauce. Brush the remaining mustard mixture over the meaty parts of the lamb racks. let the lamb stand at room temperature for at least 20 minutes, or cover and refrigerate for up to 4 hours. If refrigerated return to room temperature before grilling Gas grilling: Place racks on their sides, directly over the heat elements, turning once, until nicely browned, crusty and done to your liking (10-13 minutes per side for medium rare[ 130F]) Let lamb rest about 5 minutes. Cut racks in half or into chops to serve. Pass the reserve sauce at table.

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