Ingredients

2 trimmed racks of lamb, 1 1/2 to 2 pounds each
Salt
Freshly ground black pepper
1 cup Creole mustard
2 sticks of butter, at room temperature
1/2 cup finely minced onions
2 tablespoons minced garlic
1/4 cup finely chopped fresh parsley leaves
1 1/2 cup dark meat stock reduction (lamb, beef or veal)

Directions

Slit the membrane on the
back side of the racks, between each rib. This will make it easier to shape the roast. Set the end pieces
together (bone up), shape and tie the roast tightly with butchers' string to hold the roast together. Season
the roast with salt and pepper. In a food processor, fitted with a metal blade, combine the mustard, butter,
onions, garlic and parsley. Season with salt and pepper. Puree until smooth. Smear the entire roast with
the mustard mixture. Wrap tightly with plastic wrap and refrigerate overnight. Preheat the oven to 400

degrees. Place the roast on a roasting pan and bring the meat to room temperature. Roast for about 30 to 35
minutes or, until a meat thermometer reads 135 degrees for medium rare. Remove from the oven and let rest for
about 5 minutes before serving. Remove the roast from the pan. Place the pan over medium heat and deglaze
the pan with the stock reduction. Slice the roast into individual chops and spoon the pan sauce over each
chop. Serve with the fresh carrot ring, buttered peas and cauliflower.