Mustard Crusted Rack of Lamb

Total Time:
3 hr 25 min
Prep:
25 min
Inactive:
2 hr
Cook:
1 hr

Yield:
1 rack of lamb, serving 2
Level:
Intermediate

Ingredients
Directions

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


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    I made this last night and the lamb was phenomenal. I am only giving it 4 stars because of the Fig Chutney. I made that the day before; it took 2 hours and the lamb was better by itself. Other changes: I mixed equal parts honey mustard and Grey Poupon as some of the readers thought the Dijon was too bitter. It was a perfect combination. For the breadcrumbs, I used Italian flavored breadcrumbs. Also, I cooked the lamb at 400 for 40 minutes and it came out a perfect medium rare. I would definitely make this again, but I would not make the chutney.
    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!
    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.
    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!
    One word...AMAZING!
    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.
    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.
    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.
    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!
    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.
    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.
    Didn't make the sauce -- and it wasn't missed. Look for Alton Brown's video on YouTube on how to French dress a rack of lamb.
     
     One note: if you want your lamb medium-rare leave the rack in the oven for 20-22 minutes, depending on its size.
     
    I've tried several recipes for rack of lamb and we have enjoyed most all of them, but this one rates number one. I didn't make the fig sauce with it(no figs to be foundbut served it with savory polenta and ceasar salad and it was wonderful. Thanks once again Emeril!
    Absolutely delicious! I can always trust Emeril!
    Tender, flavorful, quick and easy. Who could ask for anything more.
    My husband just LOVES lamb (i on the other hand just hate it, but make it for him because you should do nice things!!).
     
     I tried this recipe with no expectations as this was my first time cooking lamb. He LOVED it, I mean LOVED it. I even tried a bite and I must admit, if I did like lamb.... I would love this. Very tasty! And this is coming from someone that normally hates lamb.
     
     If you don't want to stress about it, just get your prepping out of the way, then it's all good!
     
     Thank you Emeril :) You rock!!!!!!!!!!!! xoxo
    There's not much more that I can say, that hasn't already been said. Tried it for the first time and immediately put it in my recipe box. Awesome change of pace from plain old grilling.
    This is a wonderful dish for lamb lovers. It even reheats well. I've made it at least 5 times and it is always fantastic. No need to have fresh figs, use dried, pour boiling water over to rehydrate a bit before cooking. For the lamb, I use a few more cloves of garlic, more mustard and a bit more Parmesan but other than that, I follow the recipe and it works well. Serve it with garlic mashed potatoes, a spinach/strawberry/walnut salad and a glass of Veuve Clicquot for a heavenly Valentines Day!
    Delicious and pretty easy for a very impressive end result. I used gluten-free bread to make fresh crumbs and also put some chopped fresh rosemary in the crumb mixture and it worked great. I couldn't find fresh figs, so tried to use dried figs cut in quarters. It would have worked better if I had cut the pieces of fig smaller.
    Amazing, the timing was perfect for medium rare and the taste was sensational. No problem with the crumb topping following the directions. Used a store bought fig paste in lieu of making chutney....fresh figs are not readily available in western Colorado..I am sure the real chutney would have been much better, but still a delicious dish!
    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
    This is a great recipe for rack of lamb! I can't wait to make it again, which will be soon!
    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!
    Always turns out fantastic and gets rave reviews. Easy to make but do use fresh lamb as it turns out better than frozen.
    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!
    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!
    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.
    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!!
    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!
    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.
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