Elegant rack of lamb with a golden mustard and herb crust that's perfect for special occasions. This sophisticated dish delivers restaurant-quality results with just five ingredients and minimal preparation.
Recipe Details
Ingredients
- 2 racks (8 ribs each, about 800g total) French-trimmed lamb racks
- 60ml Dijon mustard
- 120ml panko breadcrumbs
- 30ml fresh rosemary, finely chopped
- 4 cloves garlic, minced
Instructions
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Remove 2 racks (8 ribs each, about 800g total) French-trimmed lamb racks from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 200°C (400°F). Season the lamb generously with salt and pepper on all sides.
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Heat a large oven-safe skillet over high heat. Sear the lamb racks fat-side down first for 2-3 minutes, then sear the meat side for 2-3 minutes until golden brown.
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Let the lamb cool slightly, then brush the meat side generously with 60ml Dijon mustard, coating evenly.
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In a small bowl, combine 120ml panko breadcrumbs, 30ml fresh rosemary, and 4 cloves garlic. Press this mixture firmly onto the mustard-coated side of the lamb.
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Transfer the skillet to the oven and roast for 12-15 minutes for medium-rare (internal temperature of 54°C/130°F), or 15-18 minutes for medium (60°C/140°F).
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Remove from oven and tent with foil. Let rest for 10 minutes before carving between the bones into individual chops. The temperature will rise 3-5 degrees during resting.
Tips
French Trimming: Ask your butcher to French trim the racks, removing excess fat and cleaning the bones for an elegant presentation.
Temperature Guide: Use a meat thermometer inserted into the thickest part. For rare: 49°C (120°F), medium-rare: 54°C (130°F), medium: 60°C (140°F).
Crust Adhesion: Let the lamb cool slightly after searing before applying mustard - this helps the crust stick better. Press firmly when applying the breadcrumb mixture.
Serving Suggestions: Serve with roasted baby potatoes, minted peas, or a simple arugula salad. A red wine reduction or mint chimichurri complements beautifully.
Wine Pairing: This pairs excellently with a full-bodied red wine like Cabernet Sauvignon or Côtes du Rhône.
Storage: Leftover lamb can be refrigerated for up to 3 days. Reheat gently in a low oven to avoid overcooking.