Ingredients

Crust

• 1 cup fresh breadcrumbs, lightly packed
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh tarragon, chopped
• 1 tablespoon fresh chives, chopped
• 2 tablespoons chopped garlic
• 4 tablespoons melted butter
• 2 egg, yolks

Paste

• 3 tablespoons Dijon mustard
• 2 egg, whites

Lamb

• 4 racks of frenched Ontario lamb, ask butcher to prepare this for you

Wild Blueberry Mustard

• 1/2 cup port wine
• 1 tablespoon chopped shallot
• 2 tablespoons sugar
• 1/2 cup sieved wild blueberries
• 1/4 cup whole wild blueberries
• 4 tablespoons cornstarch
• 4 tablespoons water
• 6 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard, preferably, Pommery
• 1 tablespoon yellow mustard, seeds, softened in white wine

Roasted Garlic-Buttermilk Potatoes

• 6 large floury potato, cooked and put through a ricer
• 1 bulb roasted garlic, minced
• 1/2 cup buttermilk
• 1/2 cup butter
• salt
• freshly cracked black pepper

Description

Herb Crusted Ontario Rack Of Lamb, Whipped Potatoes And Blueberry Mustard - A Recipe From Food Network Canada. Recipe Courtesy Of Peter Poulsen, Executive Chef, Sheraton Gateway Hotel.

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