Dijon Crusted Rack of Lamb with Arugula Pesto Sauce

Mustard paste ingredients
 
 1 pinch fresh thyme
 1 pinch salt and pepper
 1 tbsp Dijon mustard
 1 tbsp Creole mustard
 3 tbsp bread crumbs
 1 tbsp butter
 
Method: Mix all ingredients into a bowl into a paste.
 
Rack of Lamb
 
 1 lamb rack (8 chops)
 2 tbsp 80/20 oil (80% olive oil, 20% soy oil)
 pre heat oven 400 degrees
 
Cooking method: Heat oil in a large sautee pan. When very hot, add the un-crusted rack of lamb and sear 1 minute on each side. Remove the rack and spread the paste on the meat side of the rack then place rack in a baking pan and place in hot oven for 15 minutes.
 
After 15 minutes, put pan under broiler for 3 minutes to add crispness to the crust. Remove from oven and let rest. After a few minutes resting, cut into chops and spoon the Arugula Pesto on top.
 
Arugula Pesto ingredients
  
 2 oz. Arugula
 1 tsp minced garlic
 1 tbsp pinenuts
 t tsp lemon juice
 3 tbsp olive oil
 
Method: Place all ingredients except for the oil into a blender on Puree setting. As the ingredients blend, add the oil slowly into the mix until thoroughly blended.
 
Spoon the pesto over the rack before serving.

Bon Appetit !!!

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