Mustard Crusted Rack of Lamb
Show: The Essence of Emeril
Episode: Mustard
Rate This RecipeRead users' reviews (70)
- Recipe categories: Fruit, Fig, Meat, Lamb, Cheese,
- recipe
- ratings & reviews(70)
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Grilled Shrimp Scampi
(01:30)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Three Simple Appetizers
(02:38)
-
Best Ever Chicken Enchiladas
(05:06)
-
Funky Fried Chicken
(03:31)
-
Sweetie Pie's Mac and Cheese
(00:02:11)
-
Paula's Summer Macaroni Salad
(00:02:05)
-
Shrimp Scampi
(00:03:27)
-
Ham and Cheese Spirals
(02:46)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Things to Grill in Foil
11 Photos
-
Recipe of the Day: What to Cook in May 2013
37 Photos
-
Restaurant-Style Meals to Make at Home
23 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Summer Sides
13 Photos
-
Best BBQ Rib Recipes
26 Photos
-
Cupcake Wars Season 3 Winning Recipes
12 Photos
-
Family Favorites: Chicken 5 Ways
5 Photos
-
Things to Grill in Foil
-
Topics
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 70
Showing 11-20 of 70
Sort by:
SELECT
By thomasrabbitt_5...
brooklyn, NY
on December 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By rvknapp_11131716
Sullivan, MO
on November 06, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By nlopez14
atlanta, GA
on April 30, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Absolutely delicious! I can always trust Emeril!
By lcox726
middle island, NY
on March 22, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Tender, flavorful, quick and easy. Who could ask for anything more.
By Manger Manger M...
on March 04, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
By mickel4
Pleasant Prairi...
on February 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By kittykitten
on February 10, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By ebburtis
Derry, NH, USA
on December 27, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By MikeC01
Needham, MA
on December 26, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By sandyhdori_11064219
Grand Junction, CO
on October 24, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!