"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mustard-Crusted Rack of Lamb Recipe

  Tried it? Rate this Recipe:


This recipe for Mustard-Crusted Rack of Lamb, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gary/Lynn Weinberger
Added: Thursday, September 6, 2007


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

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 450 for 30 minutes OR UNTIL lamb
registers 130 to 135 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:




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!