Racks Of Lamb With Parsley Pepper Crust
|Lamb||6 (with 4 chops in each)|
|Mango chutney||1 Tablespoon|
|French mustard||2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Lemon juice||2 Teaspoon|
|Black pepper||To Taste|
|Chopped parsley||1 Cup (16 tbs)|
Trim excess fat from lamb.
Combine softened butter, chutney, mustard, garlic and lemon juice in bowl.
Spread over back of each lamb rack, then sprinkle thickly with coarsely-ground pepper and parsley.
Press mixture on gently with hand.
Barbecue until meat is tender; do not turn racks.