When I tell you this Mustard and Herb Crusted Rack of Lamb is a game-changer, believe me, I mean it! I prepared this dish for a weekend dinner, and the results were like something out of a gourmet kitchen. The lamb was tender, perfectly cooked, and had just the right balance of flavor from the breadcrumbs, herbs, and Dijon mustard.
Every bite was a masterpiece of texture and taste. The best part? The recipe was surprisingly easy to whip up and didn’t require a ton of fancy tricks or hard-to-find ingredients. Even if you’ve never cooked lamb before, this is a foolproof recipe that’s sure to impress your family or guests. Trust me, once you try it, you’ll want to make it part of your regular repertoire.
Now, whether you’re cooking for a special occasion, a dinner date, or just treating yourself to something spectacular, this recipe has got you covered.
Why You’ll Love This Recipe?
Simple Yet Sophisticated
This dish may look and taste like something you’d find at a fine dining restaurant, but it’s surprisingly easy to prepare at home. The recipe skips complicated techniques and sticks to straightforward steps anyone can follow.
Packed with Flavor
The combination of Dijon mustard, fresh herbs, and crispy breadcrumbs gives this dish a bold and aromatic taste. It’s an elegant balance of rich lamb flavor with a fresh, herbaceous touch, making every bite unforgettable.
Perfect for All Occasions
Whether it’s a dinner party or a cozy night in, this rack of lamb adapts to any setting. Pair it with your favorite sides for a stunning meal that looks as good as it tastes.
Adaptable to Your Preferences
Not a fan of some of the herbs? No problem! You can customize the flavor by swapping in your favorites, like thyme, basil, or even a hint of garlic. It’s your kitchen, your rules.
Impressive Presentation
Nothing says “fancy” like a beautifully crusted rack of lamb. The golden breadcrumb topping and glistening, juicy ribs make this dish a centerpiece-worthy showstopper.
Ingredients
- 1 cup fresh breadcrumbs
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 racks of lamb (about 1 ½ lb each, frenched and trimmed of excess fat)
- 3 tablespoons Dijon mustard
Variations
- Herbs: Customize with thyme, oregano, or dill for a different flavor profile.
- Breadcrumbs: Use gluten-free breadcrumbs or almond flour for a gluten-free option.
- Mustard: Swap Dijon for whole-grain mustard to add texture and a tangy twist.
- Seasoning: Try smoked paprika or a touch of chili flakes for an added kick.
Equipment You’ll Need
- Grill or Oven: Essential for cooking the lamb to perfection.
- Meat Thermometer: Ensures the lamb is cooked to your desired level of doneness.
- Mixing Bowl: For combining the breadcrumb and herb mixture.
- Brush or Spatula: To spread the mustard evenly over the lamb racks.
- Knife and Cutting Board: For slicing the finished lamb into elegant chops.
How to Make Mustard and Herb Crusted Rack of Lamb?
Making this lamb couldn’t be easier! Follow these steps for the perfect herb-crusted masterpiece:
Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 65 minutes
Prepare the Herb Mixture 🌿
Combine breadcrumbs, parsley, mint, rosemary, salt, and pepper in a mixing bowl. Drizzle in olive oil and stir until the mixture is evenly moist but not overly wet. Set it aside while you prep the lamb.
Preheat and Prep 🔥
Allow the lamb racks to come to room temperature before cooking. Meanwhile, preheat your grill or oven to medium-high heat (375°F). Generously season the lamb with salt and pepper on all sides.
Grill the Lamb 🥩
If grilling, place the lamb racks fat-side down, just close enough to the heat source to brown the exterior without overcooking. Cook for 8 minutes, turning the meat midway to ensure even browning on all sides.
Add the Herb Crust 🧄
Remove the lamb from the heat. Spread Dijon mustard generously over the fat side of the racks, then press the breadcrumb and herb mixture firmly onto the mustard to create a crust. Make sure the crust fully covers the surface.
Finish Cooking and Rest 🍖
Return the racks to the grill or place them in a roasting pan in the oven. Continue cooking until a meat thermometer inserted into the thickest part of the lamb registers 130°F for medium-rare. This typically takes another 10 minutes. Remove the lamb from the heat and allow it to rest for 10 minutes before slicing.
Serve and Enjoy! 🥂
Once rested, slice between the bones to create elegant lamb chops. Serve them warm with your favorite sides and enjoy the incredible flavors you’ve just created!
Tips for Making the Recipe
- Bring to Room Temp: Make sure the lamb is at room temperature before cooking. This ensures even cooking throughout the meat.
- Don’t Overcook: Use a meat thermometer to keep tabs on the lamb’s internal temperature. Overcooked lamb loses its tender texture.
- Press Firmly: When adding the breadcrumb coating, press it with your hands to ensure it adheres well to the mustard layer.
- Grate Fresh Bread: For the best texture, use freshly grated breadcrumbs rather than store-bought. It makes a big difference!
- Clean the Grill Grates: Oil and clean your grates to prevent sticking and achieve those beautiful grill marks.
How to Serve Mustard and Herb Crusted Rack of Lamb?
To make your dish look as good as it tastes, serve the lamb on a white platter to showcase the golden crust. Arrange the chops in a fanned-out circle for a striking presentation. Garnish with fresh sprigs of parsley or mint for a pop of color.
Looking for side pairings? This dish goes beautifully with a creamy cauliflower mash, roasted asparagus, or a bright citrus salad. Serve with a red wine, like pinot noir or cabernet sauvignon, to complete the experience.
Nutritional Information
Here’s a quick look at the nutritional breakdown per serving for this delicious mustard and herb-crusted rack of lamb:
- Calories: Approximately 380
- Protein: Around 32g
- Carbohydrates: About 7g
- Fat: Approximately 25g
Please note that these values may vary slightly depending on portion sizes and ingredient brands. It’s a wholesome, flavor-packed dish with a satisfying balance of macronutrients!
Make Ahead and Storage
Make Ahead
You can prepare the breadcrumb and herb mixture up to a day in advance if you’re short on time. Store it in an airtight container in the fridge. You can also season the lamb ahead of time to enhance its flavor.
Refrigeration
Store any leftover lamb in an airtight container in the fridge for up to 3 days. To reheat, use an oven set at low heat to preserve the crust’s texture.
Freezing
The cooked lamb can be frozen for longer storage. Wrap it tightly in foil and place it in a freezer-safe bag. It will stay fresh for up to 2 months. Thaw in the fridge overnight before reheating.
This mustard and herb-crusted rack of lamb is your go-to recipe for impressing dinner guests or treating yourself to a delightful feast. From its easy preparation to its mouthwatering flavors, it’s a dish you’ll come back to time and time again.
To get all the small details right, watch this recipe video:
Mustard and Herb Crusted Rack of Lamb
Ingredients
- 1 cup fresh breadcrumbs
- 1 tablespoon fresh flat-leaf parsley finely chopped
- 1 tablespoon fresh mint finely chopped
- 1 tablespoon fresh rosemary finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 racks of lamb about 1 ½ lb each, frenched and trimmed of excess fat
- 3 tablespoons Dijon mustard
Instructions
- Combine breadcrumbs, parsley, mint, rosemary, salt, and pepper in a mixing bowl. Drizzle in olive oil and stir until the mixture is evenly moist but not overly wet. Set it aside while you prep the lamb.
- Allow the lamb racks to come to room temperature before cooking. Meanwhile, preheat your grill or oven to medium-high heat (375°F). Generously season the lamb with salt and pepper on all sides.
- If grilling, place the lamb racks fat-side down, just close enough to the heat source to brown the exterior without overcooking. Cook for 8 minutes, turning the meat midway to ensure even browning on all sides.
- Remove the lamb from the heat. Spread Dijon mustard generously over the fat side of the racks, then press the breadcrumb and herb mixture firmly onto the mustard to create a crust. Make sure the crust fully covers the surface.
- Return the racks to the grill or place them in a roasting pan in the oven. Continue cooking until a meat thermometer inserted into the thickest part of the lamb registers 130°F for medium-rare. This typically takes another 10 minutes. Remove the lamb from the heat and allow it to rest for 10 minutes before slicing.
- Once rested, slice between the bones to create elegant lamb chops. Serve them warm with your favorite sides and enjoy the incredible flavors you’ve just created!
Notes
- Bring to Room Temp: Make sure the lamb is at room temperature before cooking. This ensures even cooking throughout the meat.
- Don’t Overcook: Use a meat thermometer to keep tabs on the lamb’s internal temperature. Overcooked lamb loses its tender texture.
- Press Firmly: When adding the breadcrumb coating, press it with your hands to ensure it adheres well to the mustard layer.
- Grate Fresh Bread: For the best texture, use freshly grated breadcrumbs rather than store-bought. It makes a big difference!
- Clean the Grill Grates: Oil and clean your grates to prevent sticking and achieve those beautiful grill marks.
