Rack of Lamb with Mustard and Herbs
- 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
How to Make Rack of Lamb with Mustard and Herbs
- 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.