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Ingredients

• 2 x Trimmed lamb racks - (1 1/2 to 2 lbs ea)
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1 c. Creole mustard
• 2 stk Butter at room temperature
• 1/2 c. Finely-chopped onions
• 2 Tbsp. Chopped garlic
• 1/4 c. Finely-minced fresh parsley leaves
• 1 1/2 c. Dark meat stock reduction (lamb, beef or possibly veal)

Description

Slit The Membrane On The Back Side Of The Racks, Between Each Rib. This Will Make It Easier To Shape The Roast. Set The End Pcs Together (bone Up), Shape And Tie The Roast Tightly…

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