Ingredients

8 Racks of lamb (3-4 bones each), trimmed and frenched

2 tablespoons extra virgin olive oil

2 tablespoons garlic salt

4 tablespoons whole grain mustard

2 tablespoons Dijon mustard

2 tablespoons parsley leaves, chopped fine

4 onces whole butter

1 1/2 cups panko bread crumbs

8 large potatoes (russet), peeled and cut in half lengthwise

2 cups leeks, washed and julienned very thin

2 tablespoons garlic salt

2 whole eggs

2 tablespoons chives, snipped

Instructions

LAMB RACKS

Rub lamb racks with extra virgin olive oil and season with garlic salt.
On grill, place lamb racks fat side down and cook until fat starts to render and outside is golden brown.
Turn racks, repeat process.
Once racks are golden brown on both sides, but still rare in center, remove from heat and set on a roasting pan.
In a small mixing bowl, mix together whole grain mustard, dijon mustard, and chopped parsley.
Using a pastry brush, brush a layer of mustard on the back side of each lamb rack, approximately 1/8 inch thick.
In a large saute pan, melt whole butter and saute panko bread crumbs, until they start to brown slightly, remove from heat and set aside.
Sprinkle a layer of bread crumbs on the mustard so that the bread crumbs are approximately 1/8 inch thick.
Roast in a 375 degree oven, until desired temperature is reached (130 degrees internal temp or medium-rare is recommended).
Let meat rest for 3-5 minutes before slicing.

CRISPY LEEK HASHBROWNS

Place potatoes in a steamer and steam until potatoes start to get soft (do not overcook, potatoes should still be crunchy).
Cool potatoes for 10-15 minutes and then shred on the large whole box grater.
In a mixing bowl, mix shredded potatoes with leeks, Garlic Salt, eggs and chives until incorporated.
Using a round or square mold at least 1 inch tall, press potatoes into the mold creating a potato cake.
Remove mold and repeat process until all potatoes are used up.
Deep fry potato cakes in a deep fat fryer at 350 degrees until cakes are golden brown and warm in the center.