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Rack of Lamb with Herb and Mustard Crust

  • Author: Meagan


Dinner was still terrific, perfectly cooked lamb chops and mint sauce (President’s Choice! – marvelous!), with the recipe direct from ‘A Year of the Best’, by the Best of Bridge ladies.  If you enjoy lamb, this is easy, a week-nighter by time definition, but definitely fancy enough for a dinner party, maybe just don’t invite any kids (and I mean Brock) – enjoy!



Rack of Lamb with Herb and Mustard Crust

1 c. fresh bread crumbs – throw a couple of day-old slices through the food processor

2 T. EACH fresh parsley AND fresh basil, chopped

1 T. fresh rosemary, chopped

2 cloves of garlic, finely minced

2 racks of 8 lamb chops – try to pick racks where the lamb is a similar thickness

olive oil

1/4 c. Dijon mustard


Line an 8 x 8 baking pan with foil or parchment, set it aside, and preheat the oven to 400.  In your food processor, pulse the bread crumbs, parsley, basil, rosemary and garlic until a fine crumb mixture is formed.  Heat some oil in a large skillet and sear the 2 racks of lamb on all sides – I held each rack with tongs and rotated them as needed.  Searing can also be done on the barbecue.

Using a brush (though I found my using my hands easier), brush or pat all visible meaty parts of the lamb with the mustard, and then pat on the crumb mixture so that there’s an even layer over all of the lamb.  Set the lamb up, meat side down in the pan, with the ribs intertwined like fingers – the 2 racks should stand up no problem.  Pat on any extra crumb mixture to keep the meat covered evenly.

Roast for 20-30 minutes until the thick part of the lamb is medium rare or 130 degrees when checked with a thermometer.  Allow the lamb to rest for few minutes before cutting into chops and serving immediately.

  • Category: Lamb


From Meagan's Kitchen

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