rack of lamb with mustard and herbs
(2 ratings)
My daughter served this for a dinner party a while ago. We all really liked It, so I asked her for the recipe. This recipe produces a wonderfully flavorful rack of lamb that we all enjoyed. I hope you enjoy it, too.
(2 ratings)
yield
6 to 8
prep time
15 Min
cook time
25 Min
method
Roast
Ingredients For rack of lamb with mustard and herbs
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2racks of lamb (1 1/2 pounds, 8 chops each)
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salt and pepper, for seasoning
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1 Tbspolive oil
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3/4 cfine breadcrumbs
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1 clovegarlic, minced
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1 tspchopped fresh thyme
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1/2 tspchopped fresh rosemary
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2 Tbspbutter, melted
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1 pinchsalt
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3 Tbspdijon mustard
How To Make rack of lamb with mustard and herbs
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1Preheat oven to 400°F.
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2Season lamb with salt and pepper.
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3Heat oil in a large skillet over medium-high heat. Sear lamb, one rack at a time. Using tongs, hold each rack upright; sear ends, about 20 seconds each. Rack should look golden. Transfer racks to a 13x9-inch baking dish.
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4In a bowl, stir together the bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
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5Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
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6Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
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7Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.
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