Herb-Crusted Rack Of Lamb With Mustard Glaze

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This recipe takes advantage of the natural richness of rack of lamb by creating a simple yet flavorful herb crust and a tangy mustard glaze. Perfect for a celebratory dinner or an impressive weeknight meal, it’s surprisingly easy to prepare and delivers a restaurant-worthy presentation.

Ingredients:

Mustard Crusted Rack of Lamb
Mustard Crusted Rack of Lamb

1 rack of lamb (8 ribs), trimmed

  • 4 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons red wine (optional)
  • Instructions:

    1. Preheat oven to 400°F (200°C). Pat the lamb dry with paper towels. In a small bowl, combine the mustard, olive oil, rosemary, thyme, parsley, garlic, and oregano. Season generously with salt and pepper.

    2. Spread the herb mixture evenly over the entire rack of lamb, ensuring it coats all sides. Season the lamb again with additional salt and pepper.

    3. In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Once hot, sear the lamb on all sides for 2-3 minutes per side, creating a nice sear on the crust.

    4. (Optional) If using red wine, deglaze the pan by pouring in the wine and scraping up any browned bits from the bottom of the skillet. Let the wine simmer for a minute to reduce slightly.

    5. Transfer the skillet with the lamb to the preheated oven and roast for 15-20 minutes for medium-rare, or longer for a more well-done finish. Use a meat thermometer to check the internal temperature of the thickest part of the lamb. Aim for 145°F (63°C) for medium-rare.

    6. While the lamb is roasting, prepare a simple pan sauce (optional). Remove the pan from the oven and transfer the lamb to a plate to rest. Set the pan over medium heat on the stovetop and whisk in a tablespoon of Dijon mustard and a splash of water or chicken broth. Scrape up any browned bits from the bottom of the pan to create a flavorful sauce.

    7. Let the sauce simmer for a minute or two until slightly thickened. Season with salt and pepper to taste.

    8. To serve, spoon the pan sauce over the lamb or drizzle it on individual plates. Slice the rack of lamb into individual ribs and enjoy!

    Nutrition Facts:

    (Per serving, without pan sauce)

    Calories: approximately 450

  • Fat: 30g
  • Saturated Fat: 10g
  • Cholesterol: 150mg
  • Protein: 40g
  • Carbohydrates: 2g
  • Sodium: depending on added salt
  • Note: These are approximate nutritional values and may vary depending on the specific ingredients used.

    Conclusion

    This herb-crusted rack of lamb with mustard glaze is a delicious and impressive main course that’s sure to please your guests. The combination of the flavorful herb crust and the tangy mustard glaze creates a delightful flavor profile that complements the richness of the lamb perfectly.

    FAQs

    1. Can I use a different type of mustard?

    Absolutely! While Dijon mustard is a classic choice, you can experiment with other varieties like whole-grain mustard, grainy mustard, or even a touch of spicy brown mustard for a bolder flavor.

    2. What herbs can I use instead of rosemary, thyme, and parsley?

    A variety of fresh herbs would work well in this recipe. Some options include sage, oregano, mint, or even a combination of your favorites.

    3. Do I have to sear the lamb before roasting?

    Searing the lamb is optional, but it helps to create a beautiful caramelized crust on the outside. However, you can skip this step if needed and simply roast the lamb directly in the oven.

    4. How can I tell if my lamb is done?

    The best way to determine the doneness of your lamb is to use a meat thermometer. Aim for an internal temperature of 145°F (63°C) for medium-rare or adjust the cooking time based on your preference.

    5. What can I serve with rack of lamb?

    This recipe pairs well with a variety of side dishes. Consider roasted vegetables like potatoes, carrots, or Brussels sprouts, creamy mashed potatoes, or a simple green salad.