Herb Crusted Rack of Lamb with Honey Dijon Sauce
Ingredients
- For the lamb
- 2 8 bone racks of lamb, frenched
- kosher salt and fresh ground black pepper
- olive oil
- 3 tablespoons unsalted butter
- 4 garlic cloves
- 1 tablespoon capers, drained and rinsed
- 1 1/2 cups panko bread crumbs
- 3 tablespoons chopped fresh parsley
- 1 tablespoon minced fresh rosemary
- Honey-Dijon Sauce
- 2 teaspoons Whole Grain Mustard
- 2 teaspoons Original Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- 3 tablespoons honey
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