Herb and Mustard-Crusted Lamb with Lemon & Shallots Seasoning
Herb and Mustard-Crusted Lamb By Andrew Zimmern These herb and mustard-crusted lamb racks make for an elegant yet easy main course. I think lamb and this sauce
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Cooking tools:
- Instant-read thermometer
- Fine-mesh sieve
- Oven
- Baking sheet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Carving knife
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Serving bowl
- Serving platter
Ingredients
- 1/3 cup Dijon mustard
- 3 tablespoons Lemon & Shallots Seasoning
- 2 racks of lamb, frenched (about 1 1/2 pounds each)
- Salt
- 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
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