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Mustard and Herb Crusted Rack of Lamb Recipe

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This recipe for Mustard and Herb Crusted Rack of Lamb is from The Piccolo Family Cookbook, 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:  
1½ cups fine fresh bread crumbs
3 Tbsp finely chopped fresh flat-leaf parsley
1 Tbsp finely chopped fresh mint
1½ tsp minced fresh rosemary
½ tsp salt
¼ tsp black pepper
3½ Tbsp olive oil
3 frenched racks of lamb (8 ribs and 1½ lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature.
2 Tbsp Dijon mustard
Directions:
Directions:
STIR together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2½ Tbsp oil and toss until combined well.

PUT oven rack in middle position and preheat oven to 400ºF.

SEASON lamb with salt and pepper. Heat remaining Tbsp oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13x9x2" roasting pan, arranging fatty sides up.

SPREAD fatty sides of each rack with 2 tsp mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.

ROAST lamb until thermometer inserted diagonally 2 inches to center (do not touch bone) registers 130º (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.
Number Of Servings:
Number Of Servings:
8

 

 

 

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