Rack of Lamb With Mustard and Herbs |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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My daughter served this for a dinner party recently, and we all really liked it, so I asked her for the recipe. She said she got if from her one of her Williams-Sonoma cookbooks, though I don't know which one. But I think this recipe produces a wonderfully flavorful rack of lamb that we all enjoyed. I hope you do, too. Ingredients:
2 racks of lamb (1 1/2 pounds, 8 chops each) |
salt and pepper, to taste |
1 tablespoon olive oil |
3/4 cup fine breadcrumbs |
1 garlic clove, minced |
1 teaspoon chopped fresh thyme |
1/2 teaspoon chopped fresh rosemary |
2 tablespoons butter, melted |
1 pinch salt |
3 tablespoons dijon mustard |
Directions:
1. Season lamb with salt and pepper.
2. Heat oil in sauté pan 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 13x9-inch baking dish.
3. In a bowl, stir together bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
4. Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
5. Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
6. Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.
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