Rack of Lamb With Mustard and Herbs

Total Time
55mins
Prep
20 mins
Cook
35 mins

My daughter served this for a dinner party recently, and we all really liked it, so I asked her for the recipe. She said she got if from her one of her Williams-Sonoma cookbooks, though I don't know which one. But I think this recipe produces a wonderfully flavorful rack of lamb that we all enjoyed. I hope you do, too.

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Ingredients

Nutrition

Directions

  1. Season lamb with salt and pepper.
  2. Heat oil in sauté pan over medium-high heat. Sear lamb, one rack at a time. Using tongs, hold each rack upright; sear ends, about 20 seconds each. Rack should look golden. Transfer racks to 13x9-inch baking dish.
  3. In a bowl, stir together bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
  4. Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
  5. Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
  6. Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.