Peanut and Mango Crusted Rack of Lamb

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

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