Rack of Lamb Crusted with Horseradish Dijon

Ingredients:

1 rack of lamb
1/3 C. Kelchner’s horse-radish
1/3 C. Dijon mustard
1 t. fresh ground pepper

Directions:

Preheat oven to 400 degrees. Cut fat off rack of lamb and remove sheen layer for maximum tenderness. Mix horseradish and dijon mustard together and spread over lamb. Line baking pan with aluminum foil for easy clean up. Bake for 20 minutes or until Lamb meat is medium rare. Add fresh ground pepper to taste.

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© Kelchner Food Products
7520 Morris Ct., Ste 115
Allentown, Pennsylvania 18106
(610) 674-4450