How To make Grilled Mustard & Pepper Crusted Steaks

Delicious Crusted Lamb Rack with Mustard on the Cobb Cooker

The secret is using crumbs made from a sturdy bread like sourdough or pitas, as they make for a crunchier crust. This crust works well with a rack of pork, too, or to top fish fillets before baking.

SERVES 4
TIME: 1 HOUR

INGREDIENTS:
2 racks of lamb (400–600g each)
Olive oil, for rubbing
Salt and pepper
¼ cup (60ml) Dijon mustard

Crust
1 cup (250ml) dried breadcrumbs
8 kalamata olives, chopped
2 tablespoons (30ml) capers, chopped
6 anchovy fillets, chopped
1 tablespoon (15ml) chopped fresh Rosemary
Zest and juice of ½ lemon

Light a Cobblestone and allow it to burn for 5 minutes. Top your COBB with the griddle, cover with the dome
and preheat for 15 minutes.

• Rub the lamb all over with olive oil and season well.
• Place the lamb racks, fat-side down, on the griddle and cook until fat is rendered.
• Turn and briefly sear all the surfaces of the meat. Remove it from the heat.
• Fit the roast rack on the griddle. Put the dome on (to retain the heat while you’re prepping the lamb).
• Brush the lamb all over with mustard, especially the fatty side.
• Mix the crust ingredients together and season well.
• Pack this mixture onto the fat side of the lamb, pressing it on firmly so it doesn’t slip off.
• Place the lamb on the roast rack, cover with the dome and roast for 20 minutes or until done to your liking (see below).
• Allow resting before carving.

COOK’S NOTE
Check the temperature of the meat with a COBB thermometer: medium-rare 65˚C (150°F), medium 71˚C
(160°F), well done 76˚C (170°F).

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Mustard Crusted Rack Of Lamb Easy Recipe

Another easy recipe introduced by my friend in California this time!

I will definitely make this to my friends and family in Japan and France.

BBQ is something I miss very much in Japan. I was glad to enjoy a great time with my friends. Thanks for the good food and wines and lots of love to our little furry chef, ZE boss! ????

Pecan Crusted Hogfish with Honey Slaw and Mustard BBQ sauce

Chef Justin is taking you to hog heaven with a tasty recipe for Pecan Crusted Hogfish.

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---------------------- RECIPE ----------------------

INGREDIENTS
4 six ounce Florida Hogfish fillets (snapper or grouper can be substituted)
1 cup Panko breadcrumbs
1/2 cup Florida pecans, crushed
Sea salt and fresh ground pepper to taste
3 eggs, beaten in bowl
Olive oil for cooking


PREPARATION
Preheat a large sauté pan over medium heat. Combine panko and crushed pecans on a plate. Lightly season each fillet with salt and pepper. One at a time, place each fillet top side down in the beaten eggs, then into the pecan mixture. The goal is to only bread the top of each fillet. Once all the fillets are breaded, add a small amount of olive oil to the preheated sauté pan. Carefully add each breaded fillet, to the sauté pan breading side down. Cook the fillets for 3 to 5 minutes on each side or until completely done throughout. Remove fillets from pan and serve warm.


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