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« Recipe: Mustard and Herb Crusted Rack of Lamb »

Mustard and Herb Crusted Rack of Lamb

Adapted from Gourmet Magazine

Yield: 8 servings


1 1/2 c unseasoned bread crumbs

3 T finely chopped fresh flat-leaf parsley*

1 T finely chopped mint*

3 T minced fresh rosemary*

salt and pepper to taste

3 1/2 T olive oil (more for searing meat)

3 frenched racks of lamb (8 ribs each), trimmed of all but a thin layer of fat, then brought to room temp

2 T Dijon mustard

Special equipment: an instant read thermometer


Stir together bread crumbs, parsley, mint rosemary salt and pepper in a bowl, then drizzle 3 1/2 T olive oil and toss to combine.

Preheat oven to 400 F

Season lamb with salt and pepper.  Heat several tablespoons of olive oil in a heavy skillet over moderately high heat until hot (but not smoking).  Brown lamb, one rack at a time, 2 minutes on each side.

Spread fatty sides of each rack with about 2 t of mustard.  Divide bread crumbs into 3 portions and press bread crumb mixture into the mustard coating.**

Place racks in a roasting pan.  Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130F for medium rare (approximately 20-25 minutes).  Transfer racks to a cutting board. Let stand 10 minutes, them cut into chops.


*These measurements are approximate.  Feel free to use more or less.  

** I typically spread the bread crumb mixture onto a piece of wax paper and then invert the rack directly onto the crumbs -- pressing down well before lifting the racks off the paper.