Mustard and Herb Crusted Rack of Lamb
When I tell you this mustard and herb-crusted rack of lamb recipe 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.
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.