Rack of Lamb with Herb and Mustard Crust

Coated with a simple herb crust, rack of lamb makes a dramatic presentation, especially when cut into double chops for serving. When placing the racks in the roasting pan, set them so the bones are crossed at the top.
Average Customer Rating:
4.333 out of 5
4.3
 out of 
5
(3 Reviews) 3
2 of 3(67%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Rack of Lamb with Herb and Mustard Crust
Review 1 for Rack of Lamb with Herb and Mustard Crust
5 out of 5
5 out of 5
ThugWifeSpangler
,Brooklyn
,Ny
January 1, 2014
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
Thank you! You have successfully submitted a comment for this review.
Anniversary dinner
January 1, 2014
This meal looked very impressive and tasted wonderful. I agree with the other reviewer, make sure the pan is very hot before you sear and the breadcrumbs will stay on the lamb. Took around 35-40 minutes to cook to 130. I can't wait to eat the leftovers for lunch!
Pros: Quick, Easy, Adaptable, Impressive, Will Make Again
Cons: Appearance
Review 2 for Rack of Lamb with Herb and Mustard Crust
3 out of 5
3 out of 5
FlorenceSavannah
,Savannah
,GA
September 7, 2013
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? No
0points
Thank you! You have successfully submitted a comment for this review.
Birthday dinner
September 7, 2013
While searing the lamb the coating remained in the skillet instead of the meat. Had to scrape up the crust and place it back on the lamb before finishing in the oven.
Pros: Appearance, Impressive
Review 3 for Rack of Lamb with Herb and Mustard Crust
5 out of 5
5 out of 5
Grace1973
,Vallejo
,CA
April 4, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+3points
3of 3found this review helpful.
Thank you! You have successfully submitted a comment for this review.
Absolutely delicious!
April 4, 2013
I chose this recipe for this past Easter dinner and it was divine! The recipe was straightforward and easy to follow.
The mustard helps take away some of the gaminess of the lamb, making it more palatable for more finicky eaters. For those of us that love lamb, it gives it a little extra bite but still allows the beauty of the lamb to shine through.
I cooked two racks, one weighing in at 1.81 pounds and one at 1.30 pounds at 25 minutes in the oven and they came out perfectly cooked - rare to medium rare. Make sure the pan is already hot when you drop in the racks to help seal the breadcrumbs to the rack of lamb, or you'll be sifting through flaming hot crumbs and trying to press them back on afterward!
Pros: Quick, Easy, Appearance, Will Make Again, beautiful presentation