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.
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Customer Reviews for Rack of Lamb with Herb and Mustard Crust
Review 1 for Rack of Lamb with Herb and Mustard Crust
Grace1973
,Vallejo
,CA
April 4, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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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