Roast Rack of Lamb Courtesy Of: Jimmy Yee of J.Y Truffles Roast Rack of Lamb 24 servings, 175 ml (3/4 cup) 2 (1 1/2 lbs each) Rack of lamb, trimmed and frenched 1 tsp Olive oil Crumb Coating 3 Tbsp Dijon mustard 1/4 tsp Garlic powder 1/2 cup Corn crumbs 1 cup Flour Add 1/2 tsp olive oil to a skillet and heat over moderate heat until hot. Quickly brown both rack of lamb. Transfer the lamb to a rack to cool.
Coat the lamb on all sides with mustard, then coat thoroughly with the crumb mixture.
Brush the racks lightly with olive oil and bake in a preheated 350 F over for about 15 minutes for medium rare or until done to taste.

To prepare the sauce, sauté the garlic and shallots in a large saucepan until golden.
Add the red wine, beef stock, HP sauce, worchestershire sauce, raspberry coulis, dried mint leaves and sugar.
Bring to a boil, then adjust the heat to allow the mixture to simmer and reduce for approx. 5 minutes.
Combine the cornstarch with water. Add the cornstarch mixture to the sauce to thicken.
Season with salt and pepper to taste.

To serve, cut the racks between every second rib and divide into 4 portions.
Coat the centre of each plante with sauce, stand the racks on the plates with the ribs crossed, drizzle lightly with additional sauce, and garnish with fresh chopped parsley.
Serve immediately.