Pepper Crusted Racks of Lamb with Horseradish Creme Fraiche
1 cup crème fraiche or sour cream
2 tablespoons prepared horseradish
2 teaspoons salt
2 tablespoons whole mixed (or black or half black half mixed) peppercorns
1/2 cup panko ( Japanese breadcrumbs)
1 tablespoon minced garlic
2 tablespoons unsalted butter, melted
2 teaspoons fresh rosemary leaves, finely chopped
1 teaspoon fresh thyme leaves, finely chopped
1/2 teaspoon lemon zest
2 (3-pound each) Frenched racks of lamb
2 tablespoons Dijon mustard
Preheat oven at 425°.
Stir together the prepared horseradish and the crème fraiche with 1/2 teaspoon of salt in a bowl. Mix well and refrigerate until ready to use.
Crush the peppercorns using a mortar and pestle. Transfer the crushed peppercorns to a bowl. Add the panko, minced garlic, unsalted butter, chopped rosemary, chopped thyme and lemon zest and the remaining 1/2 teaspoon salt. Mix well until all the ingredients are combined.
Place the racks of lamb, fat side up, on an aluminum foil lined baking sheet. Salt and pepper the racks of lamb and spread the mustard on both racks. Spread the panko mixture over the mustard to coat well and pressing down to adhere.
Bake at 425° for 20 minutes. Cover with foil for another 10-15 minutes longer, thus preventing excessive browning.
Let stand for 5 minutes before slicing. Cut the racks into double of single chops.
Serve with horseradish crème fraiche sauce.