Mustard Crusted Rack of Lamb

Recipe courtesy Emeril Lagasse, 2003

Show: The Essence of EmerilEpisode: Mustard

Rated: 5 stars out of 5Rate itRead users' reviews (53)

RECIPE
COMMENTS & REVIEWS(53)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
1 rack of lamb, serving 2

Times:

Prep: 25 min
Inactive Prep: 2 hr 0 min
Cook: 1 hr 0 min
Total:: 3 hr 25 min

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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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Comments & Reviews

recipe Mustard Crusted Rack of Lamb
Gaye Nan Loganville, GA 02-06-2010
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Delicious!
Rated: 5 stars out of 5

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!Read more
recipe Mustard Crusted Rack of Lamb
Margie cape coral, FL 11-09-2009
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Best Lamb EVER!
Rated: 5 stars out of 5

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!Read more
recipe Mustard Crusted Rack of Lamb
Beth Gansevoort, NY 06-19-2009
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Easiest Rack of Lamb recipe ever...
Rated: 5 stars out of 5

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.Read more
recipe Mustard Crusted Rack of Lamb
SANDY MANHATTAN BEACH, CA 05-04-2009
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SIMPLY THE BEST RACK OF LAMB
Rated: 5 stars out of 5

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!! Read more
recipe Mustard Crusted Rack of Lamb
J edmonton, AB 03-21-2009
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Yummy and so easy!
Rated: 5 stars out of 5

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!Read more
recipe Mustard Crusted Rack of Lamb
Fran Scarsdale, NY 03-16-2009
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Dinner party favorite
Rated: 5 stars out of 5

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.Read more