Rack of Lamb with Dijon Mustard

Main Course

Recipe courtesy of Chef Michelle McRaney, Mr. B's Bistro, New Orleans, LA

Serves 4

  • 2 racks of lamb (each about 1½ pounds)
  • Kosher salt and freshly ground pepper, to taste
  • 8 tablespoons vegetable oil, in all
  • 1 cup panko breadcrumbs
  • 2 teaspoons minced garlic
  • 1 tablespoon minced fresh parsley
  • 1/3 cup Dijon mustard

Chef’s note: People assume rack of lamb — a row of connected rib chops — is complicated to cook at home because they see it so often on restaurant menus. It’s not.

It’s as simple as searing it, roasting it at high heat, and covering it with seasoned breadcrumbs.

Perfect Holiday recipe, your guests will be impressed.

Rack of Lamb with Dijon Mustard 

Rack of Lamb


Preheat oven to 425°F.
Trim most of the fat from lamb and divide each rack in half down the middle. Season with salt and pepper. Heat 2 tablespoons oil in large skillet over moderately high heat until hot but not smoking. Add two 4-chop pieces and sear on all sides, about 5 minutes total. Transfer lamb to a baking pan and sear remaining 2 pieces, using 2 tablespoons oil in same manner.
Roast lamb in oven 10 minutes.

Meanwhile, in a medium bowl toss together breadcrumbs, garlic, parsley and remaining 4 tablespoons oil. Remove lamb from oven and brush mustard over tops and sides of racks. Press breadcrumbs into mustard and return to pan. Roast lamb another 5 minutes, or until a meat thermometer inserted into the meatiest part of lamb registers 125°F for rare or 130°F for medium rare.
Separate the chops by cutting down straight through them.

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