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An interesting experiment, using up some leftover Weißwurstsenf (sweet mustard): Rack of lamb covered with a crust of sweet mustard, breadcrumbs, garlic, rosemary, feta cheese and olive oil.
This turned out to be a very nice combination - the mustard goes very well with the lamb meat and the crust. This dish is remarkably fast to prepare and very elegant.
- 1 rack of lamb
- Bavarian-Style sweet mustard ("Weißwurstsenf")
- ½ cup / 120ml breadcrumbs
- 2 cloves garlic
- 1 tsp dried rosemary
- ¼ tsp dried tarragon
- ¼ tsp cayenne pepper
- 2 tbsp feta cheese
- 1 tbsp butter
- 3 tbsp olive oil
- ¼ tsp salt (or to taste)
- 1 tbsp olive oil
- freshly ground pepper
- Preheat oven to 400°F / 175°C
- In a food processor blend together breadcrumbs, garlic, rosemary, tarragon, pepper, salt, butter, feta cheese and 3 tbsp of olive oil.
- Season rack of lamb with freshly ground pepper.
- Set frying pan over high heat. Add 1 tbsp of olive oil. Brown rack of lamb well from all sides.
- Coat rack of lamb with a thin layer of the sweet mustard. Then coat with the breadcrumb mixture.
- Place rack of lamb fat-side up in the pan (if ovenproof) or on a baking sheet. Bake in the oven until the core temperature has reached 135°F 57°C (for medium-rare) and the crust has turned golden brown, ca. 20 minutes.
- Let rest for a few minutes. Slice carefully.
In the photo the lamb is served with potatoes and braised onions.
Yields ca. 4 servings (2 chops per serving).
Preparation time ca. 45 minutes.
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