Rack of Lamb with Apple-Mint Puree
"Get this all-star, easy-to-follow Rack of Lamb with Apple-Mint Puree recipe from Emeril Lagasse..."
INGREDIENTS
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1 rack of lamb with 8 bones (about 2 pounds), excess fat trimmed
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1 tablespoons plus 1/2 teaspoon Emeril's Creole Seasoning, recipe follows
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3/4 cup plain breadcrumbs
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2 teaspoons chopped fresh rosemary
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1/4 cup extra-virgin olive oil
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1/4 cup Creole or other whole-grain mustard
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Apple-Mint Puree, recipe follows, for serving
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4 sprigs fresh mint, for garnish, optional
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5 tablespoons sweet paprika
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1/4 cup salt
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1/4 cup garlic powder
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2 tablespoons freshly ground black pepper
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2 tablespoons onion powder
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2 tablespoons cayenne pepper
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2 tablespoons dried oregano
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2 tablespoons dried thyme
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2 medium Pink Lady, Gala, or Fuji apples
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2 cups apple cider
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1/4 cup chopped onion
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3 teaspoons cider vinegar
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2 tablespoons unsalted butter
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2 tablespoons chopped fresh mint
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