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Dijon & Herb Crusted Rack of Lamb Recipe

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This recipe for Dijon & Herb Crusted Rack of Lamb, by , is from Old American 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!

Nick Baker


Lamb rack frenched 2 ea
Olive Oil 1/2 c
Garlic Cloves 8 ea
Dijon Mustard 1/2 c
Paprika 2 Tbsp
Black Pepper 1 Tbsp
Oregano leaves dried 2 tsp
Kosher Salt 2 Tbsp

Olive Oil 2 Tbsp
Onion minced 1/4 c
Garlic minced 1 Tbsp
Tomato paste 2 tsp
Peppercorns crushed 1 Tbsp
Brandy 1/4 c
Beef Stock 1/2 c
Flour 2 Tbsp

1. Heat olive oil to medium high heat and add garlic cloves. Place pan in 400 degree oven for 15 minutes 'till garlic cloves are brown. Remove cloves and chill reserved oil.
2. In blender combine Dijon, garlic cloves, paprika, salt, black pepper and oregano. On medium speed slowly add olive oil 'till thickened.
3. Coat rack of lamb generously with this mixture and allow to set at room temperature for one hour.
4. Heat oven to 350 degrees.
5. In small sauce pan heat olive oil on medium high heat. Add onion, garlic and peppercorns. Saute for 2 minutes and add tomato paste stirring for 2 more minutes. Deglaze with brandy and reduce 'till almost dry.
6. Add flour while stirring and slowly mix in beef stock while simmering for 5 minutes.
7. Put rack of lamb in 350 degree oven for 40 minutes or to an internal temperature of 125 degrees in the thickest part of the roast.
8. Let lamb rest before slicing.
9. Slice lamb in between each bone...4 chops per serving.
10. Ladel with sauce and serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I prefer to use Colorado domestic lamb for this preparation. Australian and New Zealand lamb have become so readily available and is what you will find in most stores. The domestic lamb I feel has a lot more flavor. Serve with roasted red pepper polenta and grilled broccolini.




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