from foodnetwork.com (Emeril): http://www.foodnetwork.com/recipes/emeril-lagasse/mustard-crusted-rack-of-lamb-recipe.html
Season lamb on all sides with salt & pepper. Combine bread crumbs & Parmesan in small bowl. Heat cast iron (or nonstick) skillet over med-high heat. Once hot, add vegetable oil. When oil almost smoking, add lamb and brown 2-3 mins per side. Let cool for several mins. Spread the dijon evenly over all sides of the lamb with back of spoon. Spread minced garlic in same manner. Sprinkle bread crumbs evenly on all sides and rub in. Place lamb on greased cookie sheet. Bake at 450 for 12-15 mins, until 122-125 degrees. Let sit 5-10 mins until meat thermometer reads 130 degrees. Carve chops & serve immediately.
Fig chutney (optional; can be made days ahead of time and chilled in fridge):
Combine vinegar, brown sugar, onion, mustard seeds, lemon zest, cinnamon stick, allspice & cloves in medium saucepan. Bring to boil. Reduce heat and simmer until reduced & syrupy. Add figs and cook gently about 30 mins. Transfer to a bowl and let cool to room temperature. Server or chill until use.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (352g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 26 (6%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 2.7mg||1 %|
|Sodium 345.2mg||12 %|
|Potassium 495.6mg||13 %|
|Total Carbohydrate 92.5g||27 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 87.2g|
|Protein 5.3g||8 %|
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Calories per serving: 419
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