Mustard and Herb Crusted Lamb Rack
Elevate your next dinner party or special occasion with this elegant Mustard and Herb Crusted Lamb Rack recipe. Featuring tender racks of lamb coated in a zesty Dijon mustard and garlic base, this dish gets its irresistible crunch from a golden breadcrumb crust infused with fresh rosemary, thyme, lemon zest, and melted butter. A quick sear locks in flavor, while roasting in the oven ensures succulent, perfectly cooked meat with a beautifully herbed crust. Ready in under an hour, this show-stopping main course is as flavorful as it is visually stunning. Serve it alongside roasted vegetables or a creamy potato gratin for a truly memorable meal. Perfect for fans of gourmet dining at home!
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Recipe Information
Ingredients
- 2 racks (about 1.5 lbs each) rack of lamb
- 3 tablespoons Dijon mustard
- 3 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 cup breadcrumbs (panko or regular)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 400°F (200°C).
Prepare the lamb racks by frenching the bones (if not already done by your butcher) and trimming excess fat. Pat them dry with paper towels.
Season the lamb generously with salt and pepper on all sides.
In a small bowl, mix together the Dijon mustard and minced garlic. Brush this mixture evenly over the lamb racks, focusing on the meatier sides.
In another bowl, combine the breadcrumbs, chopped rosemary, chopped thyme, olive oil, melted butter, lemon zest, and a pinch of salt and pepper. Mix well until the mixture is slightly moist and clumps together.
Press the breadcrumb mixture firmly onto the mustard-coated side of the lamb racks, creating an even crust.
Heat a large, oven-safe skillet over medium-high heat. Sear the lamb racks on the underside (bone side down) for 2-3 minutes until browned.
Turn the racks crust-side up and transfer the skillet to the preheated oven.
Roast the lamb for about 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare, or longer if desired.
Remove the lamb from the oven, cover it loosely with aluminum foil, and let it rest for 10 minutes before slicing.
Slice the lamb racks between the bones to create individual chops and serve immediately.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.0 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1000 mg | 21% | |
*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.
