Rack of Lamb with Herb and Mustard Crust

Rack of Lamb with Herb and Mustard Crust is rated 4.6 out of 5 by 5.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8

Coated with a simple herb crust, rack of lamb makes a dramatic presentation, especially when cut into double chops for serving. Serve alongside simply roasted seasonal vegetables and you're prepared for an elegant dinner party with minimal effort.

Ingredients:

  • 2 racks of lamb, frenched, each with 8 ribs (about 2 1/2 lb./1.25 kg total)
  • Kosher salt and freshly ground pepper
  • 1 1/2 cups (3 oz./90 g) fresh bread crumbs
  • 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley
  • 2 Tbs. chopped fresh mint
  • 1 Tbs. chopped fresh rosemary
  • 2 Tbs. Dijon mustard
  • 2 Tbs. olive oil

Directions:

Season the racks of lamb with salt and pepper. Let stand at room temperature for 1 hour. In a bowl, stir together the bread crumbs, parsley, mint, rosemary, salt and pepper.

Preheat an oven to 375°F (190°C).

Brush the meaty side of each lamb rack with 1 Tbs. mustard. Pack the bread crumb mixture onto the meaty side.   

In a large fry pan over medium-high heat, warm the olive oil until just smoking. Add the lamb racks, bread-crumb side down, and brown on both sides, about 2 minutes per side. Place the racks, bread-crumb side up, on a rack in a roasting pan. Transfer to the oven and roast until the crust is nicely browned and an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F for medium-rare, 20 to 25 minutes, or until done to your liking.

Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Carve the racks into double chops and serve immediately. Serves 8.

Williams-Sonoma Test Kitchen

Rated 5 out of 5 by from Simple, elegant and good! I made this for Passover dinner and received rave reviews from all! I pulsed matzo to use in place of breadcrumbs (had to make it PO friendly). I seared it in an extremely hot cast iron skillet. It's very important not to touch it at this point, don't be tempted to even wiggle it, leave it alone 2 full minutes plus a fewer seconds for cushion. I cooked it for the time and temp suggested (25 minutes), when I checked with a meat thermometer, temp registered 105 instead of recommended 130. I took it out anyway, tented with foil for the 15 min. wait time. It was perfectly medium rare and the center pieces were rare by the time we finished all the praying and thanking! The mustard does help with the gaminess and even the children liked it.
Date published: 2015-04-04
Rated 5 out of 5 by from So Easy to make! This is absolutely delicious! I have made it many times, and have doubled the recipe when entertaining. As others have said... make sure your sauté pan is screaming hot before you brown them or the crust will stick!! Try this recipe, it will make you look like a gourmet cook!
Date published: 2015-01-25
Rated 5 out of 5 by from Anniversary dinner 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!
Date published: 2014-01-01
Rated 3 out of 5 by from Birthday dinner 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.
Date published: 2013-09-07
Rated 5 out of 5 by from Absolutely delicious! 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!
Date published: 2013-04-04
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