Wow! This turned out even better than it sounded (see previous post for recipe)! Of course, I didn't follow the recipe religiously and just kind of went with it... Adding more of some, less of that. I think the biggest impact came from using 2 different kinds of mustard: Maple Maine Champagne Mustard from Stonewall Kitchen, and inglehoffer's Original stone ground mustard. Brussel sprouts par-boiled and pan fried with a Balsamic Basil vinaigrette, and wild rice accompanied the meal. An excellent wine to serve with this dinner is Pine & Post Merlot from Washington state.
Things I learned while making this recipe- do not add the Panko crust to early! I pan seared the lamb (1min each side), then placed it under the broiler. I broiled the meat for 3 minuets on one side, then turned them over. After turning, I spread the horseradish/mustard mixture on top, generously sprinkled the Panko crust atop that, and returned it to heat under the broiler. HOWEVER... The Panko crust started burning. The lesson, kids, is go to ahead and broil with the horseradish/mustard mixture, but do not add the Panko crust until the very last second.
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