2 trimmed racks of lamb, 1 1/2 to 2 pounds each
Freshly ground black pepper
1 cup Creole mustard
2 sticks of butter, at room temperature
1/2 cup finely minced onions
2 tablespoons minced garlic
1/4 cup finely chopped fresh parsley leaves
1 1/2 cup dark meat stock reduction (lamb, beef or veal)
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