Rack of Lamb with Mustard and Herbs

Vickie Parks

By
@Northwestgal

My daughter served this for a dinner party a while ago. We all really liked It, so I asked her for the recipe. This recipe produces a wonderfully flavorful rack of lamb that we all enjoyed. I hope you enjoy it, too.


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Comments:

Serves:

6 to 8

Prep:

15 Min

Cook:

25 Min

Method:

Roast

Ingredients

2
racks of lamb (1 1/2 pounds, 8 chops each)
salt and pepper, for seasoning
1 Tbsp
olive oil
3/4 c
fine breadcrumbs
1 clove
garlic, minced
1 tsp
chopped fresh thyme
1/2 tsp
chopped fresh rosemary
2 Tbsp
butter, melted
1 pinch
salt
3 Tbsp
dijon mustard

Directions Step-By-Step

1
Preheat oven to 400°F.
2
Season lamb with salt and pepper.
3
Heat oil in a large skillet over medium-high heat. Sear lamb, one rack at a time. Using tongs, hold each rack upright; sear ends, about 20 seconds each. Rack should look golden. Transfer racks to a 13x9-inch baking dish.
4
In a bowl, stir together the bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
5
Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
6
Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
7
Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.

About this Recipe

Course/Dish: Steaks and Chops
Main Ingredient: Lamb
Regional Style: Greek
Dietary Needs: Low Fat, Low Sodium, Low Carb