Rack of Lamb with Parsley Pepper Crust
	4 racks    lamb - 4-5 cutlet - French trimming   60 g    butter   2 tsp    dijon mustard   1 Tbs    mango chutney   1 clove    garlic   2 tsp    lemon juice   1 cup    parsley, chopped     black pepper     1 Trim excess fat from lamb. Combine softened butter, chutney, mustard, garlic and lemon juice in bowl. 2 Spread over back of each lamb rack, then sprinkle thickly with coarsely-ground pepper and parsley. Press mixture on gently with hand. 3 Place in an oven preheated to 190°C and cook for 10-15 minutes.   Servings: 8   Copyright © 2006, The Gourmet Saint