Herb and Mustard-Crusted Rack of Lamb Recipe on Food52

Roast

Herb and Mustard-Crusted Rack of Lamb

March 16, 2016
11 Ratings
Photo by James Ransom
Author Notes

In the Mediterranean, lamb is what’s eaten in the spring—for Easter, Passover, Norooz, and, if it falls in spring, Eid. It's usually very young lamb that’s eaten, barely weaned if at all, the meat pale pink and mild, with none of the gamy-ness older lamb has. Simply roasted or grilled, it is a centerpiece of Easter Sunday meals all over Italy and what I always want to cook myself, especially when paired with some fresh spring vegetables: fava beans, asparagus, or tender small artichokes if I can find them. This is a really easy dish to prepare, yet looks beautiful and dramatic as a centerpiece of the table. —Sara Jenkins

  • Serves 4
Ingredients
  • 1 cleaned 8-rib lamb rack (about 2 pounds)
  • 1/4 cup grainy Dijon mustard
  • 1 cloves of garlic
  • 1 sprig each of rosemary, sage, and marjoram
  • 3 sprigs thyme
  • 1 bay leaf
  • 1 tablespoon fennel pollen (optional)
  • 1 tablespoon cracked black pepper
In This Recipe
Directions
  1. Preheat the oven to 450° F. Chop up the garlic and herbs in the food processor. When they are well chopped, add the mustard and purée until a smooth paste forms.
  2. Smear the paste over the exterior of the lamb and place on a roasting pan. Season liberally with sea salt and roast for 15 minutes at 450° F. Turn the oven down to 325° F and cook for 30 to 40 minutes more, or until a meat thermometer registers 130 to 140° for rare to medium-rare. Let the roast rest for 15 minutes before carving and serving.

See what other Food52ers are saying.

    1 Review

    judy February 21, 2020
    forget the rack of lamb. Buy chops. Easier, cheaper, meatier and much tastier. And more meat for your money. Or shoulder chops. Easy to cook. Ramsey is about over the top presentation. And that has it's place, I guess. but I live in a studio apartment with only a good toaster oven, and a sensitive smoke alarm. The marinade is excellent on chops as well as shoulder outs. I cut off most of the fat instead of leaving it on. Too much for my little oven. I make lardons, and use them for the fat in a mushroom and baked potato hash to serve on the side. Add green beans,, steamed spinach or other green side dish of your choice. And you have a GREAT meal. Colcannon, the Irish potato and kale or cabbage mash, is also very good.