Herb and Mustard-Crusted Lamb with Lemon & Shallots Seasoning - Andrew Zimmern

Ingredients

• 1/3 cup Dijon mustard
• 3 tablespoons Lemon & Shallots Seasoning
• 2 racks of lamb, frenched (about 1 1/2 pounds each)
• Salt and freshly ground pepper
• 2 cups coarse fresh bread crumbs
• 1 1/2 cups dry white wine
• 2 shallots, minced (about 1/2 cup)
• 1 garlic clove, minced
• 1 teaspoon turmeric
• 1 cup heavy cream
• 4 ounces fresh goat cheese, crumbled
• Salt