MILLER’S MUSTARD CRUSTED RACK OF LAMB
Submitted by Executive Chef Jacky Francois, Omni William Penn

Yield:  3

Ingredients
Rack of Lamb             2 racks
Miller’s Mustard         3 T
Panko Breadcrumbs    ½ Cup
Mint or Thyme            1 bunch
Beef Stock                  4 oz
Salt & Pepper              To taste
Butter

Method

• Simmer the beef broth with mint leaves until flavor is infused
• Strain mint leaves
• Salt and pepper the racks of lamb
• Coat lamb with Miller’s Mustard then breadcrumbs, shaking off excess
• On the flat top season with butter and cook the lamb until golden brown
• Finish in oven to desired temperature
• Cut each rack into 3 double bone servings
• Serve with glass ramekin of mint au jus

ENJOY!