Rack of Lamb with Herb and Mustard Crust

This recipe is from the Williams Sonoma Catalog --it looked like a nice variation from our standby favorite with the Mustard Crust. It was really good and I think I will do it again by the other recipe is still my fave but not by much!

As you can see it is a nice presentation before slicing the photo below is from catalog.

• 2 racks of lamb, each with 8 ribs, Frenched (about 2 1/2 lb. total)
• Kosher salt and freshly ground pepper, to taste
• 1 1/2 cups fresh bread crumbs
• 1/4 cup chopped fresh flat-leaf parsley
• 2 Tbs. chopped fresh mint
• 1 Tbs. chopped fresh rosemary
• 2 Tbs. Dijon mustard
• 2 Tbs. olive oil

Season the racks of lamb with salt and pepper. Let stand at room temperature for 1 hour. In a bowl, stir together the bread crumbs, parsley, mint, rosemary, salt and pepper.

Preheat an oven to 375°F.

Brush the meaty side of each lamb rack with 1 Tbs. mustard. Pack the bread crumb mixture onto the meaty side.  

In a large fry pan over medium-high heat, warm the olive oil until just smoking. Add the lamb racks, bread-crumb side down, and brown on both sides, about 2 minutes per side. Place the racks, bread-crumb side up, on a rack in a roasting pan. Transfer to the oven and roast until the crust is nicely browned and an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F for medium-rare, 20 to 25 minutes, or until done to your liking.

Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Carve the racks into double chops and serve immediately. Serves 8.

Williams-Sonoma Kitchen