Dijon Crusted Rack of Lamb with Arugula
Mustard paste ingredients
1 pinch fresh
1 pinch salt and pepper
1 tbsp Dijon mustard
1 tbsp Creole
3 tbsp bread crumbs
1 tbsp butter
Method: Mix all
ingredients into a bowl into a paste.
Rack of Lamb
1 lamb rack
2 tbsp 80/20 oil (80% olive oil, 20% soy oil)
pre heat oven
Cooking method: Heat oil in a large sautee pan. When very
hot, add the un-crusted rack of lamb and sear 1 minute on each side. Remove the
rack and spread the paste on the meat side of the rack then place rack in a
baking pan and place in hot oven for 15 minutes.
After 15 minutes, put
pan under broiler for 3 minutes to add crispness to the crust. Remove from oven
and let rest. After a few minutes resting, cut into chops and spoon the Arugula
Pesto on top.
Arugula Pesto ingredients
2 oz. Arugula
tsp minced garlic
1 tbsp pinenuts
t tsp lemon juice
3 tbsp olive oil
Method: Place all ingredients except for the oil into a blender on Puree
setting. As the ingredients blend, add the oil slowly into the mix until
Spoon the pesto over the rack before serving.