My first lamb dish was this mustard & herb crusted rack of lamb at a Southwestern-themed restaurant in Bridgeport, CT. The restaurant is long gone, but I still have fond memories of the lamb which started my love for the meat. The mustard is key in this dish because it is a wonderful counterpoint to the richness of lamb, but doesn't overpower. —HalfPint
rack of lamb (~1.5lbs), frenched
good quality mustard, I like a whole grain mustard, but any will do.
chopped fresh herbs, for example, parsley/thyme/rosemary
Take lamb and pat dry. Lightly season with salt and pepper. Then smear the entire rack with the mustard.
In a rimmed plate or pan, mix together the breadcrumbs, herbs and lemon zest, if using. Dredge the lamb in the breadcrumbs, gently pressing the crumbs to the lamb.
Put lamb on a small roasting pan and place in the hot oven. Cook to 135F for medium rare (my preference), about ~18-20 minutes. 145F for medium, 20-25 minutes. Remove from oven and let it rest for 10-15 minutes before serving.