Rosemary Mustard Lamb
Elevate your dinner table with this Rosemary Mustard Lamb, a stunning and flavorful dish that's perfect for special occasions or a gourmet weeknight meal. Tender racks of lamb are enrobed in a fragrant garlic and rosemary paste, brushed with zesty Dijon mustard, and crowned with a golden crust of panko breadcrumbs, Parmesan cheese, and a hint of lemon zest. Roasted to perfection in just 25 minutes, this recipe creates a succulent, herb-infused centerpiece that's as easy to prepare as it is impressive. Pair these beautifully crusted lamb chops with roasted vegetables or creamy garlic mashed potatoes for a restaurant-quality meal at home. Perfectly balanced in flavor and texture, this recipe is a must-try for lamb lovers.
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Recipe Information
Ingredients
- 2 racks (about 1.5-2 pounds total) Rack of lamb
- 4 cloves Garlic cloves
- 3 sprigs Fresh rosemary
- 3 tablespoons Dijon mustard
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Panko breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.
Trim any excess fat from the racks of lamb. Pat them dry with paper towels and set aside.
In a food processor or with a mortar and pestle, combine the garlic cloves, rosemary leaves (stripped from their stems), 1 tablespoon of olive oil, salt, and black pepper. Blend until it forms a paste.
Rub the rosemary-garlic paste generously over both sides of the lamb racks.
In a small bowl, mix the Dijon mustard and 1 tablespoon of olive oil. Brush this mixture evenly over the lamb racks.
In another bowl, combine the panko breadcrumbs, grated Parmesan cheese, and lemon zest. Press this breadcrumb mixture firmly onto the mustard-coated lamb to create a crust.
Place the lamb racks on the prepared baking sheet, bone-side down. Roast in the oven for 20-25 minutes for medium-rare, or longer if you prefer a more well-done lamb. Use a meat thermometer to check: 145°F (63°C) for medium-rare.
Remove the lamb from the oven and loosely tent it with foil. Let it rest for 5-7 minutes to allow the juices to redistribute.
Slice the lamb between the bones to create individual chops. Serve immediately with your choice of sides, such as roasted vegetables or garlic mashed potatoes.
Nutrition Facts
Calories |
5291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 422.9 g | 542% | |
| Saturated Fat | 181.2 g | 906% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1496 mg | 499% | |
| Sodium | 6410 mg | 279% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.6 g | ||
| Protein | 313.2 g | 626% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 4233 mg | 90% | |
*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.
