Serves:2

Chefs: Julee Rosso &Sheila Lukins

For a more elegant presentation,"french" the bones. To do this scrape away the meat and fat from the ends of the bones down to the eye. After cooking add either paper booties or ribbon to the bones for serving. Also make certain the butcher crackes the chops on the bottom to make the carving easier.

Ingredients:

	2 Tbsp coarsely ground cornmeal
	1 Tsp minced fresh rosemary
	1 clove garlic, minced
	1/2 tsp kosher or coarse salt
	freshly ground black pepper, to taste
	1 rack of lamb (8-9 chops) cut in two
	1-2 Tbsp dijon mustard

Method:

Preheat the oven to 400F. Combine the cornmeal, rosemary, garlic, salt and pepper in a small bowl and mix well. Lightly brush the fat side of the racks with the mustard then coat the mustard with the cornmeal mixture. Arrange the racks on a cooking sheet and cook for 25 minutes , for medium rare. Slice the chops apart and serve immediately.