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To prepare the racks of lamb: Heat the vegetable oil in a saute pan over high heat.
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Season the racks of lamb with salt and pepper (I use fresh ground sea salt and ground white pepper).
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Sear the racks on all sides until nicely browned.
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Remove racks to a platter and allow to cool enough to handle.
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At this point preheat the oven to 400 degrees F.
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To make the walnut crust: Put dried rosemary into a food processor and pulse several times to grind, If you don't do this the rosemary pieces will be too large.
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Add walnuts, 1/4 teaspoon of salt and 1/2 teaspoon of white pepper, and garlic powder.
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Pulse several times until mixture is the consistency of bread crumbs.
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Pour mixture onto a large dinner plate or a platter.
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To make the mustard mixture: In a dish combine the egg, mustard and 2 cloves of minced garlic.
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Mix well with a fork until egg and mustard are completely incorporated.
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To coat the racks of lamb: Line a baking sheet with parchment paper or foil.
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Once the racks are cool enough to handle, place 1 rack in the mustard mixture and coat all sides.
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Next place the coated rack into the walnut mixture and coat well.
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Using your hand press the walnut mixture firmly onto the coated rack.
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Transfer rack to the baking sheet.
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Repeat steps for each rack.
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You can make the recipe to this point and place in refrigerator until ready to cook.
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To cook: Place the racks of lamb into the oven and roast for 20 minutes for medium rare.
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I use a temperature probe in one of the racks, and remove meat from oven when it registers between 125 to 130 degrees F. Remove from oven and let stand for 5 to 10 minutes before cutting.
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The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens.
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Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
