Rack of Lamb with Mustard and Herb Crust
Seared rack of lamb with a savory herb and mustard crust is roasted in the oven, then sliced into chops for individual serving.
Servings: 4 two chops each
Ingredients
HERB CRUST:
- 2 slices French bread finely chopped (1/2 cup fresh bread crumbs)
- 1 T. butter
- 1 tsp. snipped fresh rosemary or 1/4 teaspoon dried rosemary
- 1 clove garlic pressed
LAMB:
- 2 tsp. olive oil
- 1 rack (1-1/4 lbs) lamb bones Frenched and excess fat removed
- Salt and coarsely ground black pepper
- 2 T. Dijon mustard
Instructions
- Heat oven to 350 degrees.
- HERB CRUST: Combine bread crumbs and butter in a microwave-safe bowl on HIGH for 1 minute or until light golden brown, stirring once. Add rosemary and garlic to the bread crumb mixture; mix thoroughly and set aside.
- LAMB: Heat olive oil in 12-inch oven-safe skillet over medium heat until hot. Season lamb with salt and black pepper. Sear meat on all sides for about 1-2 minutes or until well browned.
- Carefully, place the lamb on a cutting board and spread mustard over top. Press bread crumb mixture onto mustard.
- Return lamb to the same pan; place the pan into the oven. Roast until the thermometer registers 140 degrees, about 25-30 minutes.
- Remove the rack of lamb from the pan to a carving board; let stand, uncovered, for at least 10 minutes (internal temperature will reach 145 degrees for medium-rare, 160 degrees for medium).
- Slice into individual chops and serve immediately.
Notes
Cook’s Note: A rack of lamb is a section of rib bones with a very tender and juicy strip of meat attached. The bones are "Frenched," which means that the meat and fat are removed from between the ends of the bones for a more elegant presentation.
Searing the lamb on all sides seals in the juices and provides nice browning on the outside surface of the meat.
Larger cuts of meat such as rack of lamb should be removed from the oven when the thermometer registers 5-10 degrees below desired doneness temperature and allowed to stand at least 10-15 minutes. The temperature will continue to rise within the meat and reach the desired doneness.
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