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    You are in: Home / Recipes / Mustard and Herb Crusted Lamb Rack Recipe
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    Mustard and Herb Crusted Lamb Rack

    Mustard and Herb Crusted Lamb Rack. Photo by mersaydees

    1/2 Photos of Mustard and Herb Crusted Lamb Rack

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    The Flying Chef's Note:

    Moist lamb racks encrusted with mustard and herbs. Served on a bed of parsnip mash

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    Units: US | Metric

    lamb rack

    parsnip mash


    1. 1
      For the racks.
    2. 2
      Trim any excess fat off of the Lamb and set to one side.
    3. 3
      Combine all the chopped herbs in a bowl with both of the bread crumbs, Take each lamb rack and spread about 1 teaspoon of mustard on each. This may be a little more or less depending on how big the individual racks are. You want enough to completely coat. Then press the herb mixture onto mustard, again coat completely.
    4. 4
      Pre-heat oven to 200c. Place lamb in baking dish on a wire rack drizzle a little olive oil over racks and cook for 25-30mins. Remove lamb from oven and allow to rest for 5 minutes.
    5. 5
      The lamb will be pink inside if you prefer your lamb a little more well done just cook for longer.I like my lamb meat pink, so if the crust is not golden or crisp enough, I just turn on the grill to brown the crust off rather than cook for longer and end up with over cooked meat.
    6. 6
      For the Parsnip mash.
    7. 7
      Peel and chop parsnips into small chunks. I tend to take a little of the core off as this is a little more bitter than the rest of the veg but it is not necessary. Put chopped parsnip in pan and cover with milk cook simmering until tender then drain.
    8. 8
      Blend or process parsnip adding butter, mustard and cream until smooth. I have listed 1/4 cup of cream this can vary depending on size of parsnip used, so add more or less as needed. Also depending on what brand of mustard you use will depened on the quantaty you use. I buy a really good brand from france and it has a good flavour without being overpoweriing. Some dijons can be quite strong so if the brand you buy is strong I would recommend using less as this will overpower the yummy natural flavour of the parsnip.
    9. 9
      To serve place mound of mash in the middle of the plate place rack on top and drizzle red wine gravy around the plate.
    10. 10
      For a photo visit

    Browse Our Top Lamb/Sheep Recipes

    Ratings & Reviews:

    • on December 19, 2009


      The lamb racks are definitely 5 stars and overall this dish is something I'd order and enjoy immensely in a fine dining restaurant. While I liked the parsnip mash, my DH thought it too sweet; I will probably try this again atop Low-Carb Fauxtatoes/Cauliflower Deluxe in place of the parsnip mash. Thanks, The Flying Chef, for another easy and gourmet delight! Made for Aussie/New Zealand Recipe Swap.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mustard and Herb Crusted Lamb Rack

    Serving Size: 1 (49 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 152.8
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 5.7 g
    Cholesterol 27.2 mg
    Sodium 257.1 mg
    Total Carbohydrate 13.2 g
    Dietary Fiber 1.4 g
    Sugars 1.1 g
    Protein 3.1 g

    The following items or measurements are not included:

    racks of lamb


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