MUSTARD AND HERB CRUSTED RACK OF LAMB
Make and share this Mustard and Herb Crusted Rack of Lamb recipe from Food.com.
Provided by DrGaellon
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the bread crumbs, parsley, mint, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl. Drizzle with olive oil and stir to combine. Set aside.
- Bring lamb to room temperature. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate (modified two-level). Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Season the racks liberally with salt and pepper. Place the lamb fat side down close to, but not directly over, the coals. Cover and grill until well browned, about 8 minutes, turning 180 degrees half way through. Remove racks from the grill and place fat side up on a platter or cutting board.
- Spread the mustard over the fat side of the lamb. Carefully press the breadcrumb mixture into the mustard on each rack.
- Place the racks back on the grill, fat side up, close to, but not directly over, the coals. Continue to cook until an instant read thermometer registers 130F when inserted into the side of the rack, another 8 to 10 minutes. Remove from the grill and let rest uncovered for 10 minutes. Cut between each rib into chops and serve.
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Okiki Emmanuel
[email protected]The lamb was a bit overcooked, but the mustard-herb crust was flavorful. I would try cooking it for a shorter amount of time next time.
Jesse Balderrsma
[email protected]This was my first time cooking lamb and it turned out amazing! The mustard-herb crust was the perfect complement to the lamb. I will definitely be making this again.
Zebulun Makumator
[email protected]I've made this recipe several times and it's always a hit. The lamb is always tender and juicy, and the crust is flavorful and crispy. I highly recommend this recipe!
Crucial Official
[email protected]This recipe is a keeper! The lamb was cooked perfectly and the mustard-herb crust was delicious. I will definitely be making this again for my next dinner party.
Trifa Aziz
[email protected]The lamb was a bit overcooked, but the mustard-herb crust was flavorful. I would try cooking it for a shorter amount of time next time.
Elisa Williams
[email protected]This recipe was a bit too complicated for me, but the lamb turned out well. I think I would try a simpler recipe next time.
Warner Anderson
[email protected]The lamb was cooked perfectly and the mustard-herb crust was delicious. I will definitely be making this again!
Le Asim
[email protected]This recipe was easy to follow and the lamb turned out great. I would definitely recommend it to anyone looking for a simple but delicious lamb recipe.
Richard Nindi
[email protected]The lamb was a bit dry, but the mustard-herb crust was flavorful. I think I would try brining the lamb next time to help keep it moist.
Precious Parkz
[email protected]This recipe is a bit time-consuming, but it's worth it. The lamb was cooked perfectly and the mustard-herb crust was delicious. I would definitely make this again for a special occasion.
Dip
[email protected]I followed the recipe exactly and the lamb was overcooked. I think it would be better to cook it for a shorter amount of time.
maja krw
[email protected]This was my first time cooking lamb and it turned out amazing! The mustard-herb crust was the perfect complement to the lamb. I will definitely be making this again.
Khalifa Suleiman
[email protected]I've made this recipe several times and it always turns out great. The lamb is always tender and juicy, and the crust is flavorful and crispy. I like to serve it with roasted vegetables and a glass of red wine.
Radha Subedi
[email protected]This recipe was a hit at our dinner party! The lamb was cooked perfectly and the mustard-herb crust was flavorful and crispy. I would definitely recommend this recipe to anyone looking for an impressive and delicious main course.