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Feb 17, 2016 By Shereen Pavlides for The 2 min read

For this weekÄ¢¹½ÊÓƵ Cook This, chef Shereen Pavlides makes Kona Crusted Rack of Lamb with Horseradish Cream Sauce.

Kona crusted rack of lamb with horseradish cream sauce

Serves: 3-4

1 cup sour cream — drained

1/4 cup prepared horseradish

zest of 1/2 a lemon + freshly squeezed (1 tablespoon)

1/2 teaspoon kosher salt

1/4 cup finely ground Kona coffee

1/4 cup finely grated fresh parmiggiano-reggiano cheese

1 1/2 tablespoons sugar

1 1/2 teaspoons ground mustard

1 1/2 teaspoons garlic powder

1 1/2 teaspoons ground cumin

2 tablespoons grapeseed oil + extra

kosher salt / fresh finely ground black pepper

2 (3/4 pound each) frenched rack of lamb (1 1/2 pounds total) — remove silver skin

Whisk sour cream, horseradish, zest, lemon juice and salt into a medium bowl until smooth. {Note: Can make up to 1 day ahead, cover and refrigerate}.

Heat oven to 425 degrees F.

Whisk Kona, parmiggiano-reggiano cheese, sugar, ground mustard, garlic powder and cumin into a medium bowl. {Approx. yield 2/3 cups}

{Note: you’ll only need 6 tablespoons Kona rub for both racks of lamb. Store remaining rub in an airtight container and place in the refrigerator, for up to 1 week. Great on steaks too}.

Drizzle a little oil over each rack of lamb. Season each rack with 1 teaspoon salt and 3 turns on the pepper mill on both sides. Divide and slather 6 tablespoons Kona rub all over both racks of lamb.

Heat a 12-inch oven-safe frying pan over medium-high heat. Add 2 tablespoons oil. When the oil is heated and shimmers, place lamb, meaty side down and sear until browned, 2 – 3 minutes. Flip. Place in the oven until cooked medium-rare, 8 – 10 minutes or medium doneness, 12 – 14 minutes. Remove to rest, 8 minutes. Slice in between the bones, making lollipops.

Divide among 3 – 4 plates. Serve horseradish cream sauce on the side.