Rack Of Lamb With Herb And Mustard Crust
This herb-crusted rack of lamb is a show-stopping centerpiece that is sure to impress your guests. The juicy lamb is coated with a flavorful mixture of fresh breadcrumbs, parsley, mint, and rosemary, then seared to perfection before roasting in the oven. The result is a perfectly cooked, tender meat with a crispy, herbed crust that will make your mouth water. Serve this dish at your next dinner party and watch as it disappears in no time!
— Constant Cookbook
Ingredients
- 2 racks of lamb, each with 8 ribs, Frenched (about
- 2 1/2 lb. total)
- Kosher salt and freshly ground pepper, to taste
- 1 1/2 cups fresh bread crumbs
- 1/4 cup chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh mint
- 1 Tbs. chopped fresh rosemary
- 2 Tbs. Dijon mustard
- 2 Tbs. olive oil
Instructions
- 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
Yield
Serves 8.
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