Rack of Lamb With Mustard

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READY IN: 30mins
Recipe by Oolala

From the Frog in Philadelphia. "Rack of Lamb is the most patrician of entrees, irresistable to those stalwart meat eaters among us-especially when a fine bottle of red wine is the possible accompaniment. Frog's treatment of the rack is elegantly simple. The meat is roasted at a high temperature until the outside is crusty but the inside is still rare. A savory blanket of mustard, crumbs, and herbs is then spread on, and the meat is returned to the oven for a brief moment before serving".

Ingredients Nutrition


  1. Preheat oven to 475 degrees F.
  2. Rub each of the 4 lamb rack portions with some of the corn oil and set with fat side down in a roasting pan.
  3. Wrap aluminum foil around the rib bones.
  4. Roast the racks for 12-14 minutes for medium-rare meat.
  5. Meanwhile, combine remaining ingredients except for the crumbs.
  6. Remove the racks from the oven and turn them over.
  7. Spread a thick layer of the mustard mixture over the fat side of the racks.
  8. Sprinkle each with 1 tablespoons of the crumbs.
  9. Baste with some of the grease from the roasting pan.
  10. Return the racks to the oven for 3-5 more minutes more or until the crumbs are golden.
  11. For medium-rare, the internal temperature will be about 145 degrees F.

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