Preparing the Crust
In a small bowl combine the sour cream and Dijon mustard until a uniform mixture is achieved.
Crush the ginger snap cookies in a food processor until they are a coarse consistency.
Seasoning, Searing and Par Cooking the Lamb
Pre-heat your oven to 375. Season the lamb racks liberally with salt and fresh ground black
pepper. Heat the vegetable oil in a large saute pan over high heat until almost smoking hot.
Place the lamb racks in the hot pan carefully and caramelize them evenly on all sides.
Remove the lamb racks from saute pan and place them in a roasting pan. Roast the lamb in the oven until it reaches an internal temperature of 100F. (Approximately 15-20 minutes).
Crusting and Finishing the Lamb
Carefully remove lamb from the oven and spread the Dijon-sour cream mixture onto the meat with a spoon or spatula - coating the meat evenly. Now that the lamb is crusted and partially cooked it just needs to be finished in the oven for another 5-10 minutes.
When the lamb is cooked to your preferred degree of doneness remove it from the oven and allow it to cool on the cutting board for 10 minutes before carving. This will ensure the juices remain in the meet and not all over your cutting board.