Ahh, good old lamb. Lamb is a staple of most any fine dining menu, and I am taking a very basic stance on it here. You will need,
1/2 Lamb rack (frenched)
Mashed potato
Vegetables
Heavy cream
Dijon Mustard
Rosemary
Begin by seasoning the lamb with salt and pepper. Sear the lamb in a hot pan on all sides with a little olive oil. Finish the lamb in oven to whatever temperature is desired. Serve with mashed potatos and vegetables. To make an easy pan sauce put a little heavy cream in the pan that is still hot from the lamb and add a little dijon mustard. In a matter of seconds you will have dijon cream sauce. Whole grain mustard works well for this. I like to garnish with a sprig of rosemary. Enjoy!
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