Dijon Encrusted Rack of Lamb with Gorgonzola Sauce

• 1 rack Lamb, (8 Ribs, About 1.75 Lbs.), Frenched
• 1/2 cups Dijon Mustard
• 2 cups Italian Breadcrumbs
• 1 Tablespoon Butter
• 4 ounces, weight Gorgonzola Cheese, Crumbled
• 1/4 cups Heavy Cream
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Brandy

1. Preheat oven to 350 degrees F. Place lamb outside on the grill on medium heat for 5-7 minutes on each side.
2. Or, if cooking indoors, place lamb in a cast iron skillet with olive oil and sear on medium high for 3 minutes on each side.
3. Remove lamb from heat, and let rest for 10 minutes on a sheet pan.
4. Coat the lamb with 1/2 cup Dijon mustard, followed by a coating of breadcrumbs.
5. Add more as needed.
6. Place the lamb in the oven, and cook for 25 minutes.
7. While the lamb is in the oven, prepare the sauce.
8. Melt a tablespoon of butter in a saucepan over low heat.
9. Then, add Gorgonzola, cream, 1 tablespoon Dijon mustard, and brandy, and stir constantly until melted.
10. Remove lamb from oven, and let rest for 10 minutes.
11. Spoon sauce over cut lamb, and enjoy!

rack, dijon mustard, italian breadcrumbs, butter, gorgonzola cheese, heavy cream, dijon mustard, brandy

Taken from tastykitchen.com/recipes/main-courses/dijon-encrusted-rack-of-lamb-with-gorgonzola-sauce/ (may not work)