Ingredients

• 6 Lamb Racks
• 1 cup Panola Chipotle Honey Mustard
• 3 cups Bread Crumbs
• ¼ pound butter, melted

Directions

Have your butcher take the fat cap off the racks and scrape the silverskin from the bones. Brush each rack with Panola Chipotle Honey Mustard and roll in bread crumbs to coat top and bottom. Arrange the racks on a baking sheet and sprinkle with melted butter. Bake in a preheated 350 degree oven until medium rare (about 20 to 30 minutes). Slice racks into chops and serve on a bed of Peppercorn Cream Sauce. Pass the Jalapeno Mint Sauce separately.