Rack of Lamb with Mustard and Herbs
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- 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
- 3 Tbsp
- dijon mustard
1Preheat oven to 400°F.
2Season lamb with salt and pepper.
3Heat 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.
4In a bowl, stir together the bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
5Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
6Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
7Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.