Mustard Crusted Rack of Lamb
Show: The Essence of Emeril
Episode: Mustard
Rate This RecipeRead users' reviews (70)
- Recipe categories: Fruit, Fig, Meat, Lamb, Cheese,
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Average Rating:
Total Reviews: 70
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By trvlgrl6570
on October 22, 2010
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cook time was spot on for rare-medium rare - bread crumbs did not stay on and presentation was ok. Taste was just ok - not spectacular
By Michelle the Baker
on October 12, 2010
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This is a great recipe for rack of lamb! I can't wait to make it again, which will be soon!
By cephland
Redding, CA
on August 01, 2010
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My husband loved it even though he was not sure about the dijon mustard on it. However, once he tried it, he loved it since it is just a wonderful background flavor. I seared it in a cast iron skillet and then used that pan when I put it in the oven for 15 minutes and it came out wonderfully rare and juicy!
By hstanley8_12675233
Hamilton
on February 20, 2010
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Always turns out fantastic and gets rave reviews. Easy to make but do use fresh lamb as it turns out better than frozen.
By gayenan
Loganville, GA
on February 06, 2010
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Last night I cooked this and it was great! I used the iron skillet I browned it in for the oven cooking and the time was perfect. Juicy, tasty, yum!
By mbirch1
cape coral, FL
on November 09, 2009
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This is an amazing recipe. I had it at a friends house and asked her where she got the recipe, then I made it myself. Truly great and so easy. You can't go by a cooking time without knowing the weight of the meat to start. Use a meat thermometer! Delicious!
By bethrsmith
on June 19, 2009
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Of course all ovens vary but I followed this recipe exactly and found 15 minutes in the oven in the same cast iron skillet I browned it in was absolutely perfect. I have made (and ruined rack of lamb in the past but I found this to be the simplest recipe ever. Delicious too. Intermediate cooking skills are not required for this one, believe me.
By sandyjthorne_11...
MANHATTAN BEACH, CA
on May 04, 2009
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I MADE THIS LAMB LAST NIGHT, AND I AGREE WITH ANONYMOUS ABOUT BROILING FOR 6 MINUTES AND THEN BAKING FOR 12 1/2 MINUTES. THE RACK CAME OUT A PERFECT MEDIUM RARE!!
By Piggypie
Currently YEG.
on March 21, 2009
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This recipe is so easy, not sure why it's labeled as intermediate. Note that if you use slightly smaller New Zealand lamb racks, as I did (two racks, total weight approx. 1 3/4 lbs, the recommended time of 15 minutes for medium-rare would probably be perfect. I had read everyone's reviews (and I do like medium-rare so I cooked my racks for about 23 minutes, and they turned out medium-well (I don't have a good meat thermometer. It was still extremely yummy, I already had all ingredients on hand, and it was even better as leftovers the next day. Will definitely make this again!
By franepierce_117...
Scarsdale, NY
on March 16, 2009
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So easy and so impressive. I used panko crumbs seasoned with a little paprika and salt and pepper. Cook at least 20min. for med. rare. I used a meat thermometer. My husband isn't crazy about lamb and he loves this. Excellent.