Mustard Crusted Rack Of Lamb. This rack was grilled to a beautiful medium-rare, giving it a soft and silky texture. The meat had just enough lamb flavor to give it a unique taste without being overpowering, and the mustard and breadcrumb coating was the perfect companion. I was sure it would make a lamb lover out of my wife.

This is a great centerpiece for Easter or any special occasion. Tender cuts of lamb, such as a rack and loin chops, should be cooked using dry heat methods, such as roasting, grilling. It's recommended that for the best flavor and texture, you serve lamb rare or medium Coating the lamb with mustard not only adds flavor but allows for the nut crust to stick. You can cook Mustard Crusted Rack Of Lamb using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Mustard Crusted Rack Of Lamb

1. It's 1 cup of Bread Crumbs.
2. Prepare 2 tbsp of Minced Garlic.
3. It's 2 tbsp of Chopped Rosemary.
4. It's 1 tsp of Salt.
5. Prepare 1/4 tsp of Fresh Pepper.
6. Prepare 1 Rack of Of Lamb.
7. You need 1 tbsp of Dijon Mustard.
8. It's 2 tbsp of Olive Oil.
9. It's 2 tbsp of Olive Oil.

Moist lamb racks encrusted with mustard and herbs. Served on a bed of parsnip mash. The lamb will be pink inside if you prefer your lamb a little more well done just cook for longer. When you are ordering the lamb in your butchers, ask the butcher to French trim them for you.

Mustard Crusted Rack Of Lamb step by step

1. Preheat oven to 450°F (230 degrees C). Move oven rack to the center position..
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside..
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring..
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs..

This peels all the fat off the bones and leaves the bones exposed and the meat is easier to obtain. For the crust, blend all the ingredients, except the lamb racks and mustard, in a food processor. Place the lamb in a roasting tin and drizzle with olive oil. Season lamb on all sides with salt & pepper. Combine bread crumbs & Parmesan in small bowl.