Today’s recipe feature is Rack of Lamb with Herb and Mustard Crust. Great for Sunday dinner or perhaps your Easter holiday, this dish is easy to prepare and absolutely delicious. Bread crumbs mix wonderfully with parsley, mint, rosemary and a bit of Dijon mustard and olive oil helps the coating adhere to the lamb. Cooking tip: When placing the racks in the roasting pan, set them so the bones are crossed at the top. Pair this dish with mashed potatoes, a green salad, and your favorite Pinot Noir. Healthy and joyous eating!
Rack of Lamb with Herb and Mustard Crust (Recipe courtesy Williams-Sonoma Kitchen)
- 2 racks of lamb, each with 8 ribs, Frenched (about 2 ½ lb. total)
- Kosher salt and freshly ground pepper, to taste
- 1 ½ cups fresh bread crumbs
- ¼ cup chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh mint
- 1 Tbs. chopped fresh rosemary
- 2 Tbs. Dijon mustard
- 2 Tbs. olive oil
Season the racks of lamb with salt and pepper. Let stand at room temperature for 1 hour. In a bowl, stir together the bread crumbs, parsley, mint, rosemary, salt and pepper.
Preheat an oven to 375°F.
Brush the meaty side of each lamb rack with 1 Tbs. mustard. Pack the bread crumb mixture onto the meaty side.
In a large fry pan over medium-high heat, warm the olive oil until just smoking. Add the lamb racks, bread-crumb side down, and brown on both sides, about 2 minutes per side. Place the racks, bread-crumb side up, on a rack in a roasting pan. Transfer to the oven and roast until the crust is nicely browned and an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F for medium-rare, 20 to 25 minutes, or until done to your liking.
Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Carve the racks into double chops and serve immediately. Serves 8.