Mustard and Herb Crusted Rack of Lamb

Mustard and Herb Crusted Rack of Lamb
Photo by Miki Duisterhof


  • 3 ½ tablespoons olive oil
  • 1 tablespoon fresh mint
  • ½ teaspoon salt
  • 3 frenched racks of lamb,(8 ribs and 1 1/2 lb each rack) trimmed of all but a thin layer of fat
  • 1 ½ cups fine fresh bread crumbs
  • 3 tablespoons fresh flat-leaf parsley
  • 2 tablespoons Dijon mustard
  • + 3 more ingredients
    • 1 instant-read thermometer
    • 1 ½ teaspoons fresh rosemary
    • ¼ teaspoon black pepper

Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well. Put oven rack in middle position and preheat to 400°F. Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet ov...

View full recipe at Epicurious


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