Rack of Lamb Mustard Crusted
Elevate your next dinner party with this succulent Rack of Lamb Mustard Crusted recipe, a show-stopping centerpiece that pairs elegance with bold flavors. The tender racks of lamb are coated in a tangy Dijon mustard layer, then encrusted with a golden, herbaceous panko-Parmesan crust infused with fresh parsley, rosemary, and garlic. Roasted to perfection, this dish delivers a beautiful balance of crispy texture and juicy, medium-rare lamb. With just 20 minutes of prep time and easy-to-follow steps, it's surprisingly approachable for home cooks. Serve these juicy lamb chops with roasted vegetables or a refreshing salad for a gourmet meal worthy of any special occasion. Perfect for Easter, Christmas, or any celebration, this recipe will wow your guests and leave them asking for seconds.
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Recipe Information
Ingredients
- 2 racks (about 1.5 lbs each) rack of lamb
- 4 tablespoons Dijon mustard
- 1 cup panko breadcrumbs
- 1 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 3 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with foil and set aside.
Trim any excess fat from the rack of lamb and pat the meat dry with paper towels. Season the lamb generously with salt and pepper on all sides.
In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, chopped parsley, chopped rosemary, minced garlic, and olive oil. Mix until evenly combined and set aside.
Using a pastry brush or the back of a spoon, coat the meaty part of each rack of lamb evenly with Dijon mustard.
Press the breadcrumb mixture firmly onto the mustard-coated lamb to form an even crust.
Place the racks of lamb, bone-side down, on the prepared baking sheet. Cover the exposed bones with foil to prevent burning.
Roast the lamb in the preheated oven for 20-25 minutes, until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
Remove the lamb from the oven, tent it loosely with foil, and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the racks into individual chops and serve immediately. Pair with roasted vegetables or a light salad for a complete meal.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 39.1 g | 195% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 1636 mg | 71% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 986 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.
