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Rack of lamb with mustard crust

Time Preperation:0:15 | Cooking: 0:25
Serves: 4

A rack of lamb will always steal the show at a dinner party. Try this rack of lamb next time you have guests


2 racks of lamb (6 chops per rack), trimmed
60 ml (1/4 cup) oil
160 g (2 cups) fresh breadcrumbs
3 garlic cloves, chopped
1 teaspoon grated lemon zest
10 g (1/2 cup) finely chopped flat-leaf (Italian) parsley
2 tablespoons Dijon mustard
100 g (51/2 oz) butter, softened


Preheat the oven to 220°C

Score the fat side of the racks in a criss-cross pattern.

Rub 1 tablespoon of the oil over the racks and season well.

Heat the remaining oil in a frying pan over medium heat and cook the racks for 5-8 minutes, or until the surface is completely brown.

Remove from the pan.

Combine the breadcrumbs, garlic lemon zest and most of the parsley in a bowl.

Add the mustard and the butter to form a paste

Firmly press a layer of breadcrumb mixture over the fat side of the rack-then transfer to a roasting tin.

Put the lamb in the oven and roast for 25 minutes until the breadcrumbs are brown crisp, the meat is cooked to medium (For well-done, roast for a fur-10 minutes, or until cooked to your liking.)

If the breadcrumb crust looks like it is starting to burn, cover it a layer of foil

To serve, cut the rack in half using the bones as a guide.

Serve with the pan juices, potatoes a, tossed salad.

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