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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mustard-Crusted Rack of Lamb Recipe

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This recipe for Mustard-Crusted Rack of Lamb is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. fresh breadcrumbs (or Panko breadcrumbs-
Japanese breadcrumbs)
1 1/2 t. dried, crumbled thyme
Salt and pepper
2 well-trimmed racks of lamb (7 ribs each)
1 clove garlic, halved
1/2 c. minced shallots
1/4 unsalted butter
1/2 minced fresh Italian parsley
3 to 4 T Dijon mustard
Directions:
Directions:
Season breadcrumbs with thyme and salt and pepper to
taste. Season lamb with salt and pepper to taste. Rub with
garlic halves.
In large skillet saute shallots in butter for 2 minutes. Remove
from heat. Stir in breadcrumb mixture. Cool. Add parsley,
mix well.
Spread mustard evenly over lamb. Pat crumb mixture
generously onto mustard. Chill 2 to 3 hours. Bring to room
temperature. Bake at 450º for 30 minutes OR UNTIL lamb
registers 130º to 135º on meat thermometer for rare. Let
stand 10 minutes. Remove to platter. Carve into chops and
serve 2 ribs per person.
Number Of Servings:
Number Of Servings:
6

 

 

 

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