INGREDIENTS:Lamb Rack:
2 domestic lamb racks, frenched
1½ tsp. salt
1½ tsp. black pepper, freshly ground
Peanut and Mango Crust:
1 Tbsp. dry English mustard
1 Tbsp. water
1/3 cup mango chutney, pureed
½ cup salted, roasted peanuts, chopped fine
For Service:
3 cups herbed couscous, prepared
1¼ lb. grilled vegetables, prepared DIRECTIONS:Season the lamb with salt and pepper. Sear lamb quickly on a very hot char-grill, taking care not to burn the bones. (They can be wrapped in aluminum foil to prevent burning.) Use immediately or chill quickly per HACCP procedures to below 40°F for use within 48 hours.
Combine the dry mustard and water and stir into a paste. Rest the mustard for 10 minutes to thicken. Coat lamb with mustard paste. Then coat lamb liberally with mango chutney, followed by peanuts. Press the peanuts into the lamb to make sure they adhere to the mango chutney.
Hold couscous at 140° for service within 15 minutes.
Roast the lamb in a 350°F standard oven for 10-15 minutes, depending on desired degree of doneness. Rest the lamb for 5 minutes before slicing. Mound 3/4 cup of couscous in center of a serving plate. Slice the lamb into 6 chops per rack and arrange over the couscous. Garnish each plate with 5 ounces of the grilled vegetables around the lamb. NUTRITIONAL INFORMATION: SERVINGS:4 servings, 3 chops each From:Chas Kelly, Director of Food and Beverage, Longwood, FL PHOTO CREDIT:Photo Credit: PEANUT ADVISORY BOARD