Mustard Crusted Rack of Lamb

Total Time:
3 hr 25 min
25 min
2 hr
1 hr

1 rack of lamb, serving 2


Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.

Preheat the oven to 450 degrees F.

Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.

In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.

Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.

Serve with some of the Fig Chutney, if desired.

Fresh Fig Chutney:

2 1/2 cups red wine vinegar

1/2 pound light brown sugar

1 onion, chopped

1/4 cup chopped fresh ginger

1 1/2 teaspoons yellow mustard seeds

1/4 lemon, zested

1/2 cinnamon stick

1 3/4 teaspoons salt

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved

In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.

Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

Yield: about 2 1/2 pints

View All

Cooking Tips
More Recipes and Ideas
4.8 70
No Fresh Figs? Use Dried! I did and it was delicious.I added a small bag of dried figs (cutting each one in half to the sauce before it thickened and it tasted great! Note that my husband of 41 years doesn't like lamb - so I have never cooked it. He now says that this is the best food he has ever eaten! The secret's in the sauce! item not reviewed by moderator and published
I only eat rack of lamb and use this recipe all the time, wonderful flavor. I mix 1 ea. grain mustard and Dijon. Tonight I severed with mushroom risotto, fried goat cheese and a light fresh spinach orange salad. I don't use the fig chutney, lamb should stand out on it's own. item not reviewed by moderator and published
This was very good - the crust was tangy and crisp and went well with mint jelly (I didn't make the fig chutney - maybe next time. After coating with mustard and garlic, I roasted the lamb for 10 mins and then patted on the crumbs and continued to roast until it reached an internal temp of 135, about 10-15 minutes more. Highly recommend! item not reviewed by moderator and published
One word...AMAZING! item not reviewed by moderator and published
I love lamb and thought this recipe was very easy and came out great. A few side notes - First, I just mixed the minced garlic with the mustard because, well, I am lazy. Second, I left it in the oven for 25 minutes and it was a perfect medium rare. I wish my butcher had trimmed it better because there was still a lot of fat on the bone of the chops, so that was a learning experience. I was a little nervous that the dijon would be overpowering, bjut it was VERY subtle. I did not make the fig chutney, although it sounds delish. I just served with roasted butternut squash and thought it made a wonderful Sunday dinner. item not reviewed by moderator and published
I don't eat lamb, and I've never cooked it either, but my significant other loves lamb and was begging me to make it for him. This recipe was a total hit!!!! I have never, ever seen my SO's eyes close or him moan (sorry, but it's true while chewing, but he was in total ecstacy with this recipe. And coming from him, that's a HUGE compliment. I used a rack of New Zealand lamb from whole foods (pricey but worth it and followed the recipe to the letter. I neglected to make the fig chutney because the SO wanted mint jelly instead, so I picked fresh mint from our garden and threw it in a saucepan with some homemade guava jam and let it simmer for a few minutes. I will agree with the poster below me in that following the 12-15 minute mark (even with a good searing your lamb WILL come out rare. Luckily for me, he loves rare meat, but if you want more of a medium rare, I would suggest leaving it in for another 5 minutes. item not reviewed by moderator and published
This is one of the best rack of lamb ive ever had, but the cooking time is way off, I followed it to the T without a thermometer and it came out rare. I would definatly make this again but cook it a little bit longer and use a thermometer. item not reviewed by moderator and published
Let me preface this by saying that I am not a fan of lamb. However, my husband loves lamb. I have never cooked lamb before attemping this recipe. Given these circumstances, I thought this was pretty good. My husband was over the moon lovin' it! It was pretty easy to make, and turned out well. I didn't do the fig chutney, and it was fine without. The only reason I'm not giving the recipe 5 stars is becuase I felt the dijon mustard was a bit overpowering. (Perhaps its because I used Grey Poupon country style. Maybe it could be more subtle with a different mustard. The breadcrumb/parmesean coating really seals in the moisture and gives it great texture and flavor. We enjoyed it and hope you do too! item not reviewed by moderator and published
Out of this world! Easy, too. My racks were 1 3/4 lbs from Costco, came all Frenched, and required 25 min for med. rare and for crumbs to brown up nicely. Had lamb prepped w/coating in advance, kept at room temp, popped in oven 35 min before serving. No time for his chutney; instead, jar of chutney into FP with some mint and port. Delicious. Served with his twice-baked pot. casserole, Sunny's creamed spinach, Tyler's blueberry-lemon tart. Huge hit. item not reviewed by moderator and published
Outstanding, and as good as it is the fig chutney is even better!! The first time I made it my wife and a friend (both of whom love lamb much more than I ate more fig chutney than lamb! And the fig chutney works just fine with dried figs. Don't be fearful of it. item not reviewed by moderator and published

This recipe is featured in:

Valentine's Day