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Roast Rack of Lamb
with Maple Dijon Cream

Submitted by:
Gerald Bonsey, Executive Chef
The York Harbor Inn
York Harbor, Maine

Serves:  8

4 Domestic Lamb Racks, Frenched
2 tablespoon salt                                                                  
1 tablespoon black pepper                                                   
1/2 cup  fresh Sage, minced                                          
1/2 cup Dijon style mustard                                          
1 cup bread crumbs                                                  
1/4 cup butter, melted                                       


1 1/2 cups maple syrup                                                    
1 cup heavy cream                                                   
1/2 cup Dijon style mustard                                          

Cut the lamb racks in half so that you have 8 portions with 3 to 4 bones each.
Trim fat cap to 1/4 to 1/8th of an inch. Combine salad oil, salt and pepper.

Rub the seasoned oil onto the lamb. Place seasoned racks onto a cookie sheet
pan, bone side down, and roast in a 400 degree F. oven for 10 minutes.
Combine sage and mustard and spread mixture over the meat of the rack.
Combine melted butter and bread crumbs and sprinkle over the lamb rack to
cover the mustard - sage mixture. The lamb can be refrigerated for up to 4
hours at this point.

To make the sauce:

Combine the heavy cream, maple syrup and Dijon mustard in a saucepan.
Gently simmer the sauce, occasionally stirring, for 20 minutes, too thicken
slightly. Roast lamb in a 350 degree F. oven to desired temperature and serve
with sauce.
The Heart of New England
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