Even those who dislike lamb will love this version. The meat is incredibly tender, the crust savory and the combination unforgettable. This rack of lamb is gnaw-at-the-bone good. While I serve this along with an Herb Mint Bearnaise Sauce, it is so tasty that the sauce is often passed over.
The lamb can be prepped up to two days in advance. This roast rack of lamb makes an elegant and refined dinner, perfect for Easter or any other special occasion.
Roast Rack of Lamb with Dijon Mustard Crust Recipe
Yields: 8 servings
2 8-rib rack of lamb, trimmed, bones Frenched and chine bone removed
2 Tbsp olive oil, divided
1/4 c shallots, minced
3 Tbsp Dijon mustard
1 garlic clove, minced
1/2 c bread crumbs
salt and pepper
1. Preheat oven to 450 degrees F.
2. Score tendon part of meat closest to the bone in a criss-cross pattern. Season lamb with salt and pepper. Let stand at room temperature for 30 minutes.
3. Heat 1 Tbsp oil in a large skillet over Medium-High heat. Brown on all sides, about 5 minutes total. Brown racks separately, if needed.
4. Transfer racks to a rimmed baking sheet. Stand racks on meaty end, interweaving the bones so that they support one another. Place in the oven and roast for 10 minutes. Remove lamb from oven and let cool.
5. Mix shallots, mustard and garlic. Spread mustard mixture evenly over the tops of lamb racks. Sprinkle bread crumbs on top of mustard mixture and press lightly to help crumbs adhere. Drizzle crumbs with the remaining tablespoon of oil. (Lamb can be prepared to this point up to 2 days ahead. If making ahead, cover with plastic wrap and refrigerate. When ready to cook, let lamb stand at room temperature for 45 minutes before continuing.)
6. Return lamb to the oven and cook for 20-25 minutes or until you get an internal temperature of 125 degrees for medium-rare.
7. Tent with aluminum foil and let stand 10 minutes before slicing. Slice racks, 2 ribs per serving. Transfer to a serving platter and serve.