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
  • 1 rack of lamb, trimmed (about 1 1/2 pounds)
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoons vegetable oil
  • 2 tablespoons Dijon mustard
  • 2 teaspoons minced garlic
  • 1/4 cup seasoned bread crumbs
  • 1 tablespoon grated Parmesan
  • Fig Chutney, recipe follows, optional
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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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
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Absolutely delicious! I can always trust Emeril! item not reviewed by moderator and published
Tender, flavorful, quick and easy. Who could ask for anything more. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
This is a great recipe for rack of lamb! I can't wait to make it again, which will be soon! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Always turns out fantastic and gets rave reviews. Easy to make but do use fresh lamb as it turns out better than frozen. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Great recipe, cook time is definitely off. I used my highly prized and highly recommended digital meat thermometer that even has an alarm when the meat has reached it's preferred temperature. Very tasty dish, will mos def cook again and again! item not reviewed by moderator and published
This was my first time cooking a rack of lamb. They came out great and got rave reviews. I don't really know why this is considered an intermediate recipe since there was nothing difficult about it. Watch the time closely and have a good instant read meat thermometer handy and you should get perfect results. We will certainly have these again. item not reviewed by moderator and published
This blows my mind every time I make it. Everyone should eat this. It's so easy! I made it for Thanksgiving instead of Turkey and it was a hit! item not reviewed by moderator and published
Rack of Lamb is one of my absolute favorite meals. This recipe has become the only way that I will prepare lamb! I also use panko crumbs like some of the below reviewers and I like the crunch that it gives the outer coating. I put mine in the broiler for 6 minutes to start rather than on the stovetop and found that baking it for an additional 12 1/2 minutes thereafter makes it a perfect medium rare. Why pay $30+ in a restaurant when it's better at home? YUM! :) item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
so terrific one rack should feed 3 people cook with confidence it's wonderful item not reviewed by moderator and published
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 item not reviewed by moderator and published
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 item not reviewed by moderator and published
I made lamb for last Easter and my family loved every bit of it. I just use the whole bone less lamb. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Delicious recipe! The breadcrumb & cheese coating really makes the lamb so rich. It did need to cook it for at least 20 minutes. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Very easy to make and everyone loved it. Cooked to perfection! item not reviewed by moderator and published
Excellent! item not reviewed by moderator and published
I made this for holiday dinner, and it was a hit. I don't eat lamb, but my guests raved. item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
Easy to make and very tasty. A thermometer is a must. item not reviewed by moderator and published
This is WONDERFULL i serve it with lemon wedges on the side. A must try recipe. BAM! Go E. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Easy and delicious. Cooking times do vary depending on your oven. Always a hit at dinner parties! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Fabulous item not reviewed by moderator and published
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! item not reviewed by moderator and published
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... item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
THIS WAS A VERY SIMPLE WAY TO PREPARE LAMB. JUST FOLLOW THE RECIPE AND ENJOY!!!!!!!!!! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
so easy and fast, must do it with the fig chutney item not reviewed by moderator and published
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! item not reviewed by moderator and published
increase cooking time to 24-25 minutes item not reviewed by moderator and published
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