Rack of Lamb Recipe
For weeks, my husband and I talked about what we were going to eat for Easter. He was excited for a traditional Easter dinner and I was thrilled to cook for fun and not for an upcoming class or dinner. We were counting down the days.
And then I got a call to do a last-minute dinner party this week . My client wanted to host a Mexican-themed dinner party and with only days to plan, I sadly told North that we would have to postpone Easter dinner for a later date. Rather than spring greens and tender lamb, we would be eating chicken barbacoa, borracho beans, and Mexican rice on Easter Sunday.
Or at least that was the plan until my brother got involved. After I finished lamenting the postponement of our Easter meal on the phone with him late last week, he insisted that we must make Easter dinner. Actually, he said “poor North” as he casually shrugged off my own extra workload and worried about his brother-in-law’s disappointment over not getting a traditional Easter feast.
Although his actions bordered on being traitorous (Peter, next time I expect you to side with me!), my brother ultimately saved Easter dinner. I cooked a Mexican fiesta on Friday night and this past Sunday we feasted on sautéed mushrooms, tomato gratin, crème brûlée, and…{drumroll please}…rack of lamb.
Rack of lamb never disappoints and the lamb we ate on Sunday was no exception. Tender and succulent, out-of-this-world rack of lamb requires only a simple crust made of fresh herbs, Dijon mustard, and breadcrumbs. If simplicity is what you want, purchase lamb from a butcher and have him trim it for you. If you buy it pre-packaged be sure to remove the tough outer fat that covers the lamb chops. As you can see in the images below, you can actually remove this fat by gently pulling it off with your hands. Cut off any remaining pieces of fat with a sharp fillet knife.
Serves 2-4
Rack of lamb is expensive, but don’t be intimidated by its cost. It’s very easy to prepare and it makes a special treat for a worthy occasion.
- 1 rack of lamb (8 chops), trimmed of excess fat
- 1 teaspoon olive oil, more if needed
- 1/4 cup bread crumbs
- 1 tablespoon minced fresh mint
- 1 tablespoon minced fresh thyme
- 2 tablespoons minced fresh parsley
- 2 -3 tablespoons Dijon mustard
Preheat the oven to 400 degrees.
In a small bowl, mix together the olive oil and bread crumbs until the bread crumbs are damp. If too dry, add a little more olive oil. Add the minced herbs to the bread crumb mixture and stir to combine.
Coat the top of the rack of lamb with the Dijon mustard and sprinkle the bread crumb and herb mixture over the top. Gently press the mixture into the mustard to make sure it sticks.
Place the rack of lamb on a baking sheet and bake for 10 minutes. Reduce the heat to 375 degrees and bake for another 25 minutes for medium-rare or longer if you prefer your meat more well-done. Allow the lamb to rest for ten minutes before carving. Enjoy!