If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: 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
- 1 rack of lamb (~1.5lbs), frenched
- 1/4 cup good quality mustard, I like a whole grain mustard, but any will do.
- 3/4 cup seasoned breadcrumbs
- 4 teaspoons chopped fresh herbs, for example, parsley/thyme/rosemary
- 1 teaspoon grated lemon zest, optional
- salt & pepper
- Heat oven to 400F.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Mustard