Preheat the oven to 425 ° F.

Remove and discard the fat covering, known as the cap, from the racks. French-trim the bones of any additional fat, scraping them as clean as possible. Ask your butcher to do this or to show you how it's done.

Season the racks well with salt and black pepper. In a heavy-bottomed skillet, heat the oil and quickly sear the racks on all sides until nicely browned. Set aside to cool. In a food processor or blender combine the garlic, shallots, mustard, mint, sherry and white pepper. Process briefly to combine all ingredients-the mixture should be quite thick. Place the lamb in a shallow roasting pan with bones curved-side up. Liberally coat the top and sides of the racks with the mustard mixture. Roast the lamb for 12 to 15 minutes for medium rare (125 ° F. on an instant read thermometer). Allow the racks to rest 5 minutes before cutting. Serve the racks cut into double chops.

04/02

at the store, take any hot mustard and add a bit of brown sugar to it. The goal is to have both the hot and the sweet come through equally