Mustard Rosemary Rack of Lamb
Elevate your next dinner party with this show-stopping Mustard Rosemary Rack of Lamb. Expertly seasoned with Dijon mustard, fragrant fresh rosemary, and a hint of garlic, each rack is coated in a golden crust of panko breadcrumbs, Parmesan cheese, and optional lemon zest for a bright, savory finish. Roasted to perfection in just 25 minutes, the lamb boasts a tender, juicy interior with a beautifully crisp outer layer. This dish is as easy to prepare as it is impressive, making it ideal for both weeknight indulgence and special occasions. Serve it with roasted potatoes or a refreshing salad for a restaurant-quality meal at home. Perfect for lovers of bold, herbaceous flavors, this recipe highlights the best of classic lamb pairings with a gourmet twist. Keywords: Mustard Rosemary Rack of Lamb, easy lamb recipe, roasted lamb with Dijon and breadcrumbs.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 racks (about 1.5 lbs each) rack of lamb
- 3 tablespoons Dijon mustard
- 2 tablespoons (finely chopped) fresh rosemary
- 3 cloves (minced) fresh garlic
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (grated, optional) Parmesan cheese
- 1 teaspoon (optional) lemon zest
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper for easy cleanup.
Trim any excess fat from the racks of lamb and gently score the fat cap (if present) in a crosshatch pattern. Season both sides of the lamb generously with salt and pepper.
In a small bowl, combine Dijon mustard, rosemary, garlic, and 1 tablespoon of olive oil. Mix until well incorporated.
Rub the mustard mixture evenly over the meaty side of each lamb rack, ensuring a generous coating.
In a separate bowl, mix together panko breadcrumbs, Parmesan cheese (if using), lemon zest (if using), and 1 tablespoon of olive oil. Toss until the breadcrumbs are evenly moistened.
Press the breadcrumb mixture onto the mustard-coated sides of the lamb racks, gently patting to ensure it adheres well.
Place the lamb racks, bone side down, on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
Remove the lamb from the oven and let it rest for 5-10 minutes, loosely tented with foil, to allow the juices to redistribute.
Slice between the bones into individual chops and serve immediately. Pair with roasted potatoes, a fresh salad, or your favorite side dishes.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.0 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 975 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.
