Rack Of Lamb Recipe Mustard

Rack of Lamb With Mustard and Herbs

My daughter served this for a dinner party recently, and we all really liked it, so I asked her for the recipe. She said she got if from her one of her Williams-Sonoma cookbooks, though I don't know which one. But I think this recipe produces a wonderfully flavorful rack of lamb that we all enjoyed. I hope you do, too.

salt and pepper, to taste

NUTRITION INFO

Serving Size: 1 (21) g

Servings Per Recipe: 6

AMT. PER SERVING % DAILY VALUE

Calories: 113.1

Calories from Fat 63 g 56 %

Total Fat 7 g 10 %

Saturated Fat 2.9 g 14 %

Cholesterol 10.2 mg 3 %

Sodium 236.1 mg 9 %

Total Carbohydrate 10.5 g 3 %

Dietary Fiber 0.9 g 3 %

Sugars 1.1 g 4 %

Protein 2.2 g 4 %

DIRECTIONS

Season lamb with salt and pepper.
Heat oil in sauté pan over medium-high heat. Sear lamb, one rack at a time. Using tongs, hold each rack upright; sear ends, about 20 seconds each. Rack should look golden. Transfer racks to 13x9-inch baking dish.
In a bowl, stir together bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.