Best 6 Mustard Crusted Rack Of Lamb Recipes

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Indulge in a culinary masterpiece with our Mustard-Crusted Rack of Lamb recipe. This dish combines the delicate flavor of lamb with a tantalizing mustard crust, creating a symphony of flavors that will tantalize your taste buds. Our recipe provides step-by-step instructions to guide you through the process of preparing this delectable dish, ensuring perfect results every time.

Accompanying the main recipe, we offer a curated selection of complementary recipes to elevate your dining experience. Discover the secrets of making a luscious Mint Sauce that perfectly complements the lamb's richness. Elevate your meal with our Roasted Garlic Mashed Potatoes recipe, creating a creamy and flavorful side dish. Complete your culinary journey with our Sautéed Green Beans recipe, adding a vibrant vegetable accompaniment to balance the flavors of the lamb.

With our comprehensive guide, you'll master the art of preparing a memorable rack of lamb, accompanied by a trio of delightful side dishes. Prepare to impress your family and friends with this exceptional culinary experience.

Here are our top 6 tried and tested recipes!

MINT CRUSTED RACK OF LAMB



Mint Crusted Rack of Lamb image

I love how the sweet, herbaceous crust works with the subtly gamey meat. Lamb is obviously a popular Easter menu option and this mint-crusted rack of lamb is perfect for the occasion.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb

Time 50m

Yield 4

Number Of Ingredients 17

1 cup fresh mint leaves
2 cloves garlic, sliced
2 tablespoons olive oil
½ cup plain bread crumbs
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons finely grated Parmigiano-Reggiano cheese
¼ cup Dijon mustard
2 teaspoons honey
2 tablespoons extra virgin olive oil
2 teaspoons rice vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 pinch salt and freshly ground black pepper to taste
2 (1 1/4 pound) racks of lamb, trimmed
1 teaspoon vegetable oil
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with foil.
  • Cook mint leaves in a pot of boiling water for about 10 seconds.
  • Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
  • Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
  • Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
  • Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
  • Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
  • Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
  • Season each rack with salt and black pepper on all sides.
  • Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
  • Transfer lamb racks to the foil-lined baking sheet.
  • Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
  • Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

Nutrition Facts : Calories 681.1 calories, Carbohydrate 20.2 g, Cholesterol 121.9 mg, Fat 52.9 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 18.4 g, Sodium 625.1 mg, Sugar 7 g

GRILLED RACK OF LAMB WITH MUSTARD CRUST



Grilled Rack of Lamb with Mustard Crust image

A tender, delicious, and addictive recipe for a grilled rack of lamb. The mustard crust adds a savory flavor that is unbeatable. Pairs well with my recipe for roasted potatoes with feta and basil and a glass of red wine.

Provided by daniellev14

Categories     Meat and Poultry Recipes     Lamb

Yield 4

Number Of Ingredients 7

¼ cup olive oil
¼ cup grainy mustard
1 medium lemon, juiced
1 tablespoon dried oregano
3 cloves garlic, grated
salt and ground black pepper to taste
1 (8 bone) rack of lamb, exterior fat trimmed

Steps:

  • Mix olive oil, mustard, lemon juice, oregano, garlic, salt, and pepper together in a small bowl.
  • Place the whole rack of lamb into a large zip-top bag and pour mustard mixture all over it. Massage the sauce into the meat until fully coated. Place in the refrigerator for at least 3 hours, or up to 6 hours.
  • Clean an outdoor grill and preheat for high heat. Lightly oil the grate.
  • Remove lamb from the refrigerator and discard marinade. Wrap exposed bones in a layer of aluminum foil to prevent them from burning and flaking.
  • Place lamb on the preheated grill over direct heat. Sear the surface briefly, just until a dark brown crust starts to form, about 3 minutes; be careful it doesn't burn. Flip and sear the other side.
  • Move onto indirect heat and close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F (58 degrees C) for medium rare, 15 to 20 minutes.
  • Transfer lamb to a serving dish and cover with foil for 5 minutes. Remove all foil and cut into chops to serve.

Nutrition Facts : Calories 501.8 calories, Carbohydrate 7.5 g, Cholesterol 97 mg, Fat 41.7 g, Fiber 3.5 g, Protein 23.6 g, SaturatedFat 13.7 g, Sodium 312.7 mg, Sugar 1.2 g

MUSTARD AND HERB CRUSTED RACK OF LAMB



Mustard and Herb Crusted Rack of Lamb image

Categories     Herb     Lamb     Mustard     Roast     Easter     Oscars     Dinner     Meat     Rack of Lamb     Fall     Winter     Anniversary     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 1/2 cups fine fresh bread crumbs
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 tablespoons olive oil
3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
2 tablespoons Dijon mustard
Special Equipment
an instant-read thermometer

Steps:

  • Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
  • Put oven rack in middle position and preheat to 400°F.
  • Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
  • Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
  • Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

PANKO-CRUSTED RACK OF LAMB



Panko-Crusted Rack of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9

4 ounces creamy goat cheese, such as Montrachet
1 1/4 cups panko (Japanese bread flakes)
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
2 teaspoons minced fresh thyme leaves
Fleur de sel or sea salt and freshly ground black pepper
Good olive oil
2 racks of lamb (1 1/2 pounds each), trimmed and frenched
3 tablespoons good Dijon mustard

Steps:

  • Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
  • In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel, and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
  • Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
  • Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.

MUSTARD AND HERB CRUSTED RACK OF LAMB



Mustard and Herb Crusted Rack of Lamb image

Make and share this Mustard and Herb Crusted Rack of Lamb recipe from Food.com.

Provided by DrGaellon

Categories     Lamb/Sheep

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup fresh breadcrumb
2 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped of fresh mint
1 teaspoon minced fresh rosemary
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 tablespoon olive oil
3 -4 lbs racks of lamb, frenched and trimmed of all but a thin layer of fat (2 racks, 7-10 ribs each)
2 tablespoons Dijon mustard

Steps:

  • Mix the bread crumbs, parsley, mint, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl. Drizzle with olive oil and stir to combine. Set aside.
  • Bring lamb to room temperature. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate (modified two-level). Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Season the racks liberally with salt and pepper. Place the lamb fat side down close to, but not directly over, the coals. Cover and grill until well browned, about 8 minutes, turning 180 degrees half way through. Remove racks from the grill and place fat side up on a platter or cutting board.
  • Spread the mustard over the fat side of the lamb. Carefully press the breadcrumb mixture into the mustard on each rack.
  • Place the racks back on the grill, fat side up, close to, but not directly over, the coals. Continue to cook until an instant read thermometer registers 130F when inserted into the side of the rack, another 8 to 10 minutes. Remove from the grill and let rest uncovered for 10 minutes. Cut between each rib into chops and serve.

RACK OF LAMB (MUSTARD CRUSTED)



Rack of Lamb (Mustard Crusted) image

Make and share this Rack of Lamb (Mustard Crusted) recipe from Food.com.

Provided by Alan Leonetti

Categories     Lamb/Sheep

Time 36m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 rack of lamb, trimmed & frenched (about 1 1/2 lbs.)
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
2 teaspoons minced garlic
2 teaspoons fresh rosemary (crushed)
1/4 cup seasoned bread crumbs
2 tablespoons grated parmesan cheese

Steps:

  • Season rack of lamb well on all sides with salt and pepper.
  • Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes.
  • Transfer the lamb to a plate and set aside to cool slightly before proceeding.
  • Preheat oven to 450 degrees F.
  • Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
  • In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
  • Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare.
  • Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.

Tips:

  • Choose the right rack of lamb: Look for a rack that is evenly marbled and has a good amount of fat. This will help the lamb stay moist and flavorful during cooking.
  • Prepare the lamb rack properly: Trim any excess fat from the lamb rack and score the fat cap in a diamond pattern. This will help the lamb cook evenly and allow the marinade to penetrate the meat.
  • Use a flavorful marinade: The marinade for the lamb rack should be packed with flavor. Common ingredients include olive oil, garlic, rosemary, thyme, and Dijon mustard. You can also experiment with different herbs and spices to create your own unique marinade.
  • Cook the lamb rack to perfection: The ideal internal temperature for lamb rack is 135 degrees Fahrenheit for medium-rare. Use a meat thermometer to ensure that the lamb is cooked to your desired doneness.
  • Let the lamb rack rest before serving: Once the lamb rack is cooked, let it rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Mustard-crusted rack of lamb is an impressive and flavorful dish that is perfect for a special occasion dinner. By following these tips, you can ensure that your lamb rack turns out perfectly cooked and delicious. Serve the lamb rack with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.

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