Instructions: Trim racks, remove excess fat. Using a sharp knife, separate bones from meat, leaving both ends intact to form a pocket. Cover bones with foil.

Combine parsley, horseradish, breadcrumbs, butter, rind and jice in small bowl. Mix well. Press mixture firmly into lamb pockets, place onto rack in baking dish, bake in moderate oven for about 40 minutes or until tender and browned. Cut racks into cutlets, serve with horseradish cream.

Horseradish Cream: Blend or process juice, garlic, yolk and horseradish until smooth. With motor operating, add oil gradually in a thin stream, process until mixture is thick.

Allow 4 cutlets per serving.

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