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Mustard Crusted Rack of Lamb
Recipe courtesy Emeril Lagasse, 2003 Show: The Essence of Emeril Episode: Mustard Overall User Rating: 
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Outstanding-Deserves a Standing Ovation
07/19/2008 at 12:19am
User: Katherine from Fort Lauderdale, FL User Rating:
Outstanding receipe. Easy to prepare and a wonderful presentation. The marriage of all of the ingredients is wonderful. Well worth the effort in preparation. My guests are still raving about it. The chutney is a nice addition to the table. Beautiful when presented with rosemary.
A First Try Hit
04/27/2008 at 08:55am
User: Melody from Milan, IL User Rating:
We made this rack of lamb recipe for a dinner party to impress our gourmet friends. For our first try at rack of lamb, it was superb! We did not make the fig chutney. We will try it again with regular lamb chops. As usual, Emeril has the best recipes.
fantastic and easy
04/18/2008 at 08:19pm
User: catherine from Purdys, NY User Rating:
so terrific one rack should feed 3 people cook with confidence it's wonderful
Best rack of lamb recipe
03/30/2008 at 08:28pm
User: JIN from campbell, CA User Rating:
I've been using this recipe for at least 2yrs now, and it gets rave reviews every time. we no longer order rack of lamb in restaurants anymore! i can sear 2 racks at the same time just fine, but 4 racks requires more work as i have to do it in 2 batches. my modifications: (1)cook for 1hr as we like it well done & its still extremely tender.(2) add Mrs. Dash & use lots of dijon mustard & garlic (3) panko works great
Wow
01/08/2008 at 07:53am
User: JAN from Elk Grove Village, IL User Rating:
My last holiday meal was a rack of lamb. My husband loves it but I am hestiant as it can taste gamey. However, I made this receipe and it was wonderful. But I wouldn't expect any less from Emeril. I see his name and just know the receipe will be fanstatic. The only thing different I did was I added rosemary and thyme to the mustard so additional flavor. Keep it up Emeril
Mustard Crusted Rack of Lamb
11/16/2007 at 12:12pm
User: Aatiyah from Lumberton , NJ User Rating:
I made lamb for last Easter and my family loved every bit of it. I just use the whole bone less lamb.
Mouthwatering Rack of Lamb
11/16/2007 at 09:42am
User: Cheryl from Worcester, MA User Rating:
Emeril's got a flair for food. This recipe was the most delicious tasting rack of lamb I have ever eaten. Lamb with a BAM!
Wow!
10/13/2007 at 02:06am
User: Wendy from Colorado Springs, CO User Rating:
This absolutely melted in my mouth! This was the main dish at a dinner party and it was absolutely incredible. Made the chutney, which was fabulous but not required. Served it on a bed of wilted dandelion greens and a basic leek puree which were perfect compliments. Took an extra 5 minutes in the oven for medium-rare, but I live at a high altitude. I'd make this again in a heartbeat.
Wow!
06/11/2007 at 04:53pm
User: Colleen from Champaign, IL User Rating:
Delicious recipe! The breadcrumb & cheese coating really makes the lamb so rich. It did need to cook it for at least 20 minutes.
I know that you are the Chef...
05/23/2007 at 06:58pm
User: Lee from Algiers, LA User Rating:
This was excellent! The most exotic meal that I have ever cooked. Listen to this though...my friends wife was pregnant when I made the dish and couldn't have creole mustard on her half. So I prepared one half with the creole as called for by the recipe and the other half with honey mustard for her. Her side tasted so much better then ours. I will say this, I was eating the remaining fig chutney on everything. LOVED IT!
Delicious variation on crusted rack of lamb
04/26/2007 at 03:03am
User: Janice from Bellingham, WA User Rating:
The mustard-garlic crust is a wonderful compliment to the lamb. Nice alternative to the standard mint based sauces and rubs. Very easy to prepare as well. I used panko for bread crumbs which worked well, giving the rack of lamb a slightly crunchy, yet moist coating.
Delicious!
03/06/2007 at 07:21pm
User: Steven from Sound Beach, NY User Rating:
I would be happy if I had paid $30 for this rack of lamb in a restaurant and it was so easy to do. You don't even need to measure anything (except maybe to get the breadcrumb/parm mixture right). Just salt & pepper, sear, smear in mustard & garlic, coat in breadcrumbs and bake. Fantastic. Just make sure you have good fresh lamb.
Awesome
02/15/2007 at 07:08pm
User: Bruce from Bradenton, FL User Rating:
Tried this recipe to reintroduce my wife and adult children to the flavor of lamb. Not so much luck (too gamey) but this is a wonderful, flavorful recipe. You could play with a lot of different ingredients and it'd still be a crowd pleaser in any but mine.
Great!
02/12/2007 at 11:10pm
User: Korrie from Henderson, NV User Rating:
I never knew that rack of lamb was so easy to make. It is a favorite of myself and my husband so now I can make it at home. I made this for the first time at Christmas and I read all the reviews. I agree and say trust your meat thermometer!
Great for X-mas dinner
02/12/2007 at 07:01pm
User: jenn from chicago, IL User Rating:
Very easy to make and everyone loved it. Cooked to perfection!
special
01/29/2007 at 05:44pm
User: Anonymous User Rating:
Excellent!
Lamb pleaser
01/07/2007 at 09:32am
User: Jill from Pepperell, MA User Rating:
I made this for holiday dinner, and it was a hit. I don't eat lamb, but my guests raved.
A perfect holiday meal
12/31/2006 at 03:47pm
User: Anonymous User Rating:
Delicious!
Great
12/30/2006 at 07:03pm
User: Micheal from Carrizo Springs, TX User Rating:
Easy to make and very tasty. A thermometer is a must.
WOW
12/11/2006 at 11:49pm
User: Amanda from Port St. Lucie, FL User Rating:
This is WONDERFULL i serve it with lemon wedges on the side. A must try recipe. BAM! Go E.
Go easy on the mustard...
10/12/2006 at 12:11am
User: Mirielle from Dallas, TX User Rating:
I used lamb chops instead of the rack of lamb and it turned out fine. Although I think I may have over slathered the chops with the mustard. Next time I'll use half the mustard.
VERY good.
10/08/2006 at 09:17pm
User: Marcia from Akron, OH User Rating:
My husband says this is the best lamb he's ever had - and he eats a lot. It wasn't that hard to make, yet was very rewarding. I added some fresh thyme to the bread crumbs. Because I had it on hand.
5 star lamb
08/31/2006 at 01:47pm
User: Jan from Cedar, MI User Rating:
This recipe was easy to make and wonderful to eat.
GREAT!!!
07/16/2006 at 03:18pm
User: Anonymous User Rating:
This is by far the best lamb recipe I have ever tasted, any I've tried a lot.
great recipe!
07/11/2006 at 11:43am
User: Tess from Westerville, OH User Rating:
Easy and delicious. Cooking times do vary depending on your oven. Always a hit at dinner parties!
My go to recipe
07/04/2006 at 05:07pm
User: CAROL from Triangle, VA User Rating:
This has become my go-to recipe for lamb! It has yet to fail me. I tried it with a regular leg of lamb and it was just as outstanding!
This was...
05/15/2006 at 12:24pm
User: Bernadette from Park City, IL User Rating:
Fabulous
excellent
03/26/2006 at 10:56am
User: Esther from Santa Clara, CA User Rating:
This recipe was easy to follow an execute and the lamb came out wonderfully. I was a little bit worried it was undercooked so I left it in the oven a tad bit longer and it was perfect!
Great dish
03/03/2006 at 10:41pm
User: Dan from Redwood City, CA User Rating:
The dish was great! I used plain bread crumbs, with some essence, salt, and pepper. Also needed to cook it 25 minutes for medium, which is how we like it...
UNBELIEVABLY DELICIOUS!!!!!!!
01/28/2006 at 10:10am
User: Alison from Massapequa, NY User Rating:
I'M A COOK AND THIS RECIPE BLEW ME AWAY!! AMAZING FLAVOR. JUST ABSOLUTELY DELICIOUS!! I PREFER MY LAMB MEDIUM-WELL. I COOKED MY RACK OF LAMB FOR 40 MINUTES IN THE OVEN. OH MY GOODNESS! MY MOUTH IS WATERING JUST THINKING ABOUT IT. EVERYONE WHO LIKES LAMB HAS TO MAKE IT. UNBELIEVABLE!
VERY special!
01/22/2006 at 12:31pm
User: Anonymous User Rating:
My favorite celebration recipe (served w/herbed, parmesan polenta cooked in beef broth). Expensive meal, but show-stopping. Cook a bit longer for medium rare.
Totally yummy but needs more time (use a thermometer!)
12/26/2005 at 05:39pm
User: Anonymous User Rating:
Very easy, presents beautifully, very very good, we will do this again. Ingredients all in the house and no running all over town! One note - do use a meat thermometer. We read the reviews so uppped the oven time from 15 per recipe to 25, and it was still raw in the middle. We sliced into chops and threw back in the oven for a few minutes to finish. Trust your meat thermometer!
Yum!
11/28/2005 at 12:43pm
User: Michael from Newton, MA User Rating:
I love this recipe. The combination of the garlic, mustard, and lamb flavors is unbelievable. The recipe is also fairly easy to make and the return on your effort is huge. I also agree that cooking time needs to be legnthened for med-rare.
AWSOME!!!
11/04/2005 at 10:22pm
User: RICK from COBURG, OR User Rating:
THIS WAS A VERY SIMPLE WAY TO PREPARE LAMB. JUST FOLLOW THE RECIPE AND ENJOY!!!!!!!!!!
Very Good
07/01/2005 at 04:17pm
User: JILL from Toms River, NJ User Rating:
Delicious results, however I agree with other reviewers - cook for longer than suggested time for medium-rare! Sixteen minutes produced an extremely rare piece of meat.
Fabulous
03/05/2005 at 10:50am
User: JODI from Bradford, MA User Rating:
This is the only way I make my rack of lamb..this is absolutely our favorite dish and so easy to make..I followed the time suggested for cooking and resting and for our taste it came out perfect
If the President ever visits, cook this!
12/14/2004 at 10:08am
User: WILLIAM from Milton, FL User Rating:
Best dish I have ever prepared. It makes you want to move to New Zealand where they have 100 sheep for every person. Suggest you use a remote digital meat thermometer and remove the meat at 130 degrees. I also added fresh rosemary after the mustard. Even a vegetarian won't be able to resist the chops cut at the table.
Very good
11/22/2004 at 12:29am
User: Anonymous User Rating:
Forget timing and get a good thermometer, place in thickest part. Remove from heat at 125F for rare (temp. will keep raising after removal). For medium try 135 -140. Excellent recipe.
Try this with Lamb Chops
07/19/2004 at 06:13pm
User: GARY from Hampstead, NC User Rating:
If you can't get the rack of lamb, a quick variation is to make up the Mustard rub and put it on some lamb chops. Fry them in a hot frying pan and you can have a similar meal in a lot less time.
Easy and so Good
07/17/2004 at 09:22pm
User: CATHY from redmond, WA User Rating:
Whenever I'm lucky enough to make rack of lamb, this is the recipe I use. Super simple and so tasty! It's also a great way to make lamb chops -
try this
06/20/2004 at 01:18pm
User: Anonymous User Rating:
so easy and fast, must do it with the fig chutney
a la variation
06/16/2004 at 11:08am
User: JOHN from Temple, TX User Rating:
This rack of lamb turned out GREAT. First, I agree with the previous comment that a longer cooking time is necessary, even allowing for our variation in the cooking - read on. Instead of pan searing for six minutes, we cooked entirely on a 400 degree outdoor grill (Weber propane BBQ). After 20 minutes, the lamb was rare except for the outer surface. After 26 minutes it was truly medium rare and incredible tender, moist, and flavorful. We've always enjoyed Emeril's flavors, and this was no exception - five stars definitely!
rack of lamb
06/08/2004 at 08:52am
User: JIM from Crownsville, MD User Rating:
increase cooking time to 24-25 minutes