Mustard-Crusted Rack of Lamb
Elevate your dining experience with this exquisite dish featuring a rack of lamb coated in a savory mustard crust and seasoned with garlic, rosemary, and breadcrumbs, then roasted to perfection.
Ingredients
| ½ | cup fresh bread crumbs |
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| 2 | tablespoons minced garlic |
| 2 | tablespoons chopped fresh rosemary |
| 1 | teaspoon salt |
| ¼ | teaspoon black pepper |
| 2 | tablespoons olive oil |
| 1 | (7 bone) rack of lamb, trimmed and frenched |
| 1 | teaspoon salt |
| 1 | teaspoon black pepper |
| 2 | tablespoons olive oil |
| 1 | tablespoon Dijon mustard |
Instructions
| 1. | Preheat the oven to 450 degrees F (230 degrees C) and adjust the oven rack to the center position. |
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| 2. | In a small bowl, combine fresh bread crumbs, minced garlic, chopped fresh rosemary, salt, and black pepper. Stir in olive oil until the mixture is moist. Set aside. |
| 3. | Season the trimmed and frenched rack of lamb with salt and pepper. Heat olive oil in a large heavy oven-proof skillet over high heat. Sear the lamb on all sides for about 1 to 2 minutes. Remove the lamb from the skillet and let it rest for a few minutes. Brush the lamb with Dijon mustard and coat it evenly with the breadcrumb mixture. Cover the bone ends with foil to prevent charring. |
| 4. | Place the breaded rack of lamb bone-side down in the skillet. Roast in the preheated oven for 12 to 18 minutes for medium doneness; the internal temperature should reach at least 130 degrees F (54 degrees C) when checked with an instant-read thermometer. Let the lamb rest for 5 to 7 minutes, loosely covered with foil, before carving between the ribs. |
Published on Jul 20, 2024 by Luminița