Mustard and rosemary are two of the classic pairings with lamb.  Cooking this impressive, festive dish is a zip.

Makes 8 servings

  • 3 T. chopped flat leaf parsley
  • 1 T. minced rosemary
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked back pepper
  • 1 c. unseasoned bread crumb or coarse cornmeal
  • 3 T. olive oil
  • 4 – 8 bone rack of lamb, French trimmed
  • 2 to 3 T. Dijon Mustard

Pre heat oven to 400°

  1. Stir together breadcrumbs, herbs, salt and pepper.  Then drizzle with olive oil and toss to mix.
  2. Bring meat to room temperature.  Liberally salt and pepper the under side of each rack.  Spread Dijon over the meaty top. 
  3. Sprinkle on breadcrumb mixture to cover the mustard and press on.
  4. Place lamb on a baking sheet or shallow roasting pan, making sure to leave room between each rack.  Cook for 30 to 35 minutes for medium rare, 140° to 145° internal temperature.
  5. Let the meat rest for at least 10 minutes before cutting into serving portions of 3 to 4 ribs per person.

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