Mustard-Herb-Crusted Rack Of Lamb
- 1 rack of lamb (~1.5lbs), frenched
- 1/4 cup good quality mustard, I like a whole grain mustard, but any will do.
- 3/4 cup seasoned breadcrumbs
- 4 teaspoons chopped fresh herbs, for example, parsley/thyme/rosemary
- 1 teaspoon grated lemon zest, optional
- salt & pepper
- Heat oven to 400F.
- Take lamb and pat dry. Lightly season with salt and pepper. Then smear the entire rack with the mustard.
- In a rimmed plate or pan, mix together the breadcrumbs, herbs and lemon zest, if using. Dredge the lamb in the breadcrumbs, gently pressing the crumbs to the lamb.
- Put lamb on a small roasting pan and place in the hot oven. Cook to 135F for medium rare (my preference), about ~18-20 minutes. 145F for medium, 20-25 minutes. Remove from oven and let it rest for 10-15 minutes before serving.
rack of lamb, quality mustard, breadcrumbs, fresh herbs, lemon zest, salt
Taken from food52.com/recipes/26958-mustard-herb-crusted-rack-of-lamb (may not work)