Mustard Crusted Rack of Lamb - Recipe

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Mustard Crusted Rack of Lamb is a very easy, almost foolproof dish for home-chefs, with a home or toaster oven.

We use a tasty Djion mustard to help adhere a coating of herbs and garlic to the meat.
 
An oven thermometer or probe thermometer is crucial in getting the internal temperature just right, to prevent overcooking. 


 

Mustard Crusted Rack of Lamb
These were further cooked under the broiler for a more aggressive crust





Author: FatmiewChef
Preparation Time:
Cooking time:
Servings: 1 Rack of lamb, serving 3
Nutrition facts: 304 calories, 17 grams fat

Foolproof oven Roasted Rack of Lamb, with a delicious herbal mustard coating, suitable for standard and toaster ovens. Easy fancy looking, fine dining style dish, simplified for home cooks with a simple herbal garlic crust.

Ingredients:
  • Rack of Lamb (6 ribs)
  • Djion Mustard (30g / 2 tbsp)
  • Garlic (10 cloves)
  • Thyme (2.4g / 1 tbsp)
  • Rosemary (1.6g / 1/2 tbsp)
  • Olive Oil (4.5g / 1 tsp)
  • Salt (1% of lamb rack weight)
  • Pepper (to taste)
Instructions:
  1. Rub salt on the lamb. Optionally marinate for 45min-1 day in the fridge to allow the salt to diffuse deep into the protein
  2. Preheat oven to 250°C / 475°F
  3. Preheat a heavy skillet for searing lamb
  4. Dry the top of the lamb rack with a kitchen towel, and place it top down (meat side) on a hot skillet (preferably cast iron) to sear for 2-3 min
  5. Place the lamb on a roasting pan / oven safe dish
  6. Coat the lamb all over with a thin layer of mustard
  7. Pound the garlic, herbs and black pepper in a mortar and pestle, or blitz it with a food processor, or finely chop everything
  8. Using olive oil to moisten if necessary, cover the lamb rack with this herbal garlic crust
  9. Optionally, wrap the exposed bones with foil (purely for aesthetical reasons)
  10. Optionally, (for garlic lovers) make incisions in the lamb rack, and insert peeled cloves of garlic. This helps infuse the lamb with a garlic flavor, gives you softened garlic, and keeps vampires away
  11. Optionally, insert your oven thermometer at this stage
  12. Bake the lamb in the oven until an internal temperature of 49°C / 120°F for medium-rare / 47°C /135°F for medium - This should take around 15-2 5min in the oven.
  13. For a super crispy crust, stick it under the broiler for the last few min of cooking (or on the top rack of a toaster oven)
  14. Rest the lamb for 5 min and allow carry over cooking to do it's thing, then serve.

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