Mustard Crusted Rack of Lamb

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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!

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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.

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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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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.

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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!

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Absolutely delicious! I can always trust Emeril!

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Tender, flavorful, quick and easy. Who could ask for anything more.

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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

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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.

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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!