Lamb with Mustard Glaze
Elevate your dinner table with this irresistible Lamb with Mustard Glaze, a show-stopping main dish packed with bold yet balanced flavors. This recipe features a succulent rack of lamb coated in a zesty blend of Dijon mustard, whole-grain mustard, honey, garlic, rosemary, and a touch of lemon zest, creating a savory-sweet glaze that perfectly complements the rich lamb. A crispy panko breadcrumb crust adds delightful texture, while roasting ensures a tender, juicy interior. Ready in just 45 minutes, this elegant dish is easy enough for weeknight cooking yet sophisticated enough for special occasions. Serve these perfectly roasted lamb chops alongside roasted vegetables or creamy mashed potatoes for a meal that’s as satisfying as it is stunning. Perfect for fans of lamb recipes, mustard glazes, and elevated yet approachable meals!
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Recipe Information
Ingredients
- 1 rack lamb rack (about 8 ribs or 1.5 pounds)
- 3 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1 tablespoon honey
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
- 0.5 cup panko breadcrumbs
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
Trim excess fat from the lamb rack, if necessary, and pat it dry with paper towels.
In a small bowl, whisk together the Dijon mustard, whole-grain mustard, honey, olive oil, minced garlic, fresh rosemary, salt, black pepper, and lemon zest until well combined.
Rub the mustard mixture evenly over the entire surface of the lamb rack, making sure to coat both sides.
Press the panko breadcrumbs gently onto the glazed lamb rack, ensuring an even layer for a crispy crust.
Place the lamb rack on the prepared wire rack, bone side up. Let it sit at room temperature for 10 minutes to absorb the flavors.
Roast the lamb in the preheated oven for 25-30 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Use a meat thermometer for accuracy.
Remove the lamb from the oven, tent loosely with aluminum foil, and let it rest for 10 minutes to allow the juices to redistribute.
Slice the lamb rack between the bones into individual chops and serve immediately. Pair with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 4058 mg | 176% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 19.6 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
