Photo: Mustard Crusted Rack of Lamb Recipe
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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By Erin_IF
Manassas, VA
on January 06, 2012
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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!
By branfordcook
on January 01, 2012
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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.
By rbw2_829534
Jackson, MS
on December 30, 2011
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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.
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