Executive Chef Bobby Hammock from The Country Music Hall of Fame and Museum made Peanut Crusted Roasted Rack of Lamb. (see recipe below) Through December 31, you can save on the gift of membership to The Country Music Hall of Fame and Museum—with 10% off the annual price of individual and family level memberships. Along with unlimited admission to their galleries, Museum memberships include year-round perks, including discounts in retail shops and restaurants and invites to members-only events. For more information, go to https://countrymusichalloffame.org/support/membership/.
Peanut Crusted Roasted Rack of Lamb
1 8-Bone Frenched Lamb Rack
¼ cup Dry Mustard
3 TBS Sherry
¼ cup Mango Chutney
¼ cup Panko Breadcrumbs
¼ cup Roasted Peanuts
2 TBS Chopped Fresh Herbs (Thyme, Rosemary, Parsley, Basil)
3 TBS Olive Oil
Mix dry mustard and sherry to form a smooth paste. Chop peanuts in a food processor and add panko breadcrumbs. Pulse for approximately 30 seconds, add chopped herbs and mix thoroughly. Season with salt and pepper to taste. Add oil to peanut-breadcrumb mixture and mix well.
Season lamb rack with salt and pepper. Sear lamb rack on all sides in a heavy bottom pan. Remove and cover rib bones with aluminum foil. Spread a layer of mustard across the top of the meat, followed by a layer of mango chutney. Place lamb rack in peanut-breadcrumb mixture to get a heavy layer of breading. Remove and place on roasting pan. Place in preheated 350-degree oven for 15 to 20 minutes or until desired temperature. Medium rare is preferred. Allow to rest for 3 to 5 minutes and cut chops between bones. It goes well with a nice Minted Balsamic Glace.