Mustard-Rubbed Rack of Lamb w/ Cherry-Walnut Sauce

8 bone rack of lamb
1 tbsp. of coarse ground mustard
½ c. of panko breadcrumbs
1 can of black cherries in a light sauce
1 tbsp. of whole butter
1 oz. of Kirschwasser black cherry liqueur
1 handful of toasted walnuts
Rock salt and black pepper to taste

Pre-heat the oven to 350 degrees. Sprinkle salt and pepper onto raw lamb. Pan sear or grill the lamb for 3 minutes on each side. Place lamb in a baking dish and bake for 5 minutes. Remove from the oven and rub mustard all over meat. Put back in the over for another 10 minutes. Remove from the oven and encrust meat with panko breadcrumbs. Place back in the oven for 1 more minute. Remove from oven and let sit for 5 minutes before serving. Reserve the juices at the bottom of the baking dish to use in the accompanying Black Cherry-Walnut Kirschwasser Sauce.

Strain the can of cherries and preserve the juice. In a mixing bowl, add the cherry juice, butter, kirschwasser cherry liqueur and reserved juices from the lamb. Mix all together before adding whole cherries and chopped toasted walnuts.

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