Rack of Lamb Mustard Crusted
Elevate your next dinner party with this succulent Rack of Lamb Mustard Crusted recipe, a show-stopping centerpiece that pairs elegance with bold flavors. The tender racks of lamb are coated in a tangy Dijon mustard layer, then encrusted with a golden, herbaceous panko-Parmesan crust infused with fresh parsley, rosemary, and garlic. Roasted to perfection, this dish delivers a beautiful balance of crispy texture and juicy, medium-rare lamb. With just 20 minutes of prep time and easy-to-follow steps, it's surprisingly approachable for home cooks. Serve these juicy lamb chops with roasted vegetables or a refreshing salad for a gourmet meal worthy of any special occasion. Perfect for Easter, Christmas, or any celebration, this recipe will wow your guests and leave them asking for seconds.
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Ingredients
- 2 racks (about 1.5 lbs each) rack of lamb
- 4 tablespoons Dijon mustard
- 1 cup panko breadcrumbs
- 1 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 3 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Directions
Step 1
Preheat your oven to 425°F (220°C). Line a baking sheet with foil and set aside.
Step 2
Trim any excess fat from the rack of lamb and pat the meat dry with paper towels. Season the lamb generously with salt and pepper on all sides.
Step 3
In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, chopped parsley, chopped rosemary, minced garlic, and olive oil. Mix until evenly combined and set aside.
Step 4
Using a pastry brush or the back of a spoon, coat the meaty part of each rack of lamb evenly with Dijon mustard.
Step 5
Press the breadcrumb mixture firmly onto the mustard-coated lamb to form an even crust.
Step 6
Place the racks of lamb, bone-side down, on the prepared baking sheet. Cover the exposed bones with foil to prevent burning.
Step 7
Roast the lamb in the preheated oven for 20-25 minutes, until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
Step 8
Remove the lamb from the oven, tent it loosely with foil, and let it rest for 5-10 minutes to allow the juices to redistribute.
Step 9
Slice the racks into individual chops and serve immediately. Pair with roasted vegetables or a light salad for a complete meal.
Nutrition Facts
| Serving size | 1522.2 grams (1522.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4084 |
| Total Fat 326.50g | 419% |
| Saturated Fat 134.30g | 672% |
| Cholesterol 1115mg | 372% |
| Sodium 4956mg | 215% |
| Total Carbohydrate 43.80g | 16% |
| Dietary Fiber 2.70g | 10% |
| Total Sugars 3.80g | |
| Protein 232.50g | 465% |
| Vitamin D 0IU | 0% |
| Calcium 60mg | 5% |
| Iron 24mg | 135% |
| Potassium 3253mg | 69% |
Source of Calories