Roasted Rack of Lamb with Mustard Crust
Recipe Summary
Rack of lamb is a special occasion dish and this effortless, elegant horseradish mustard version fits the bill.
- Main Dish
Servings: 4
Directions
In a small bowl, combine the garlic, mustard seeds, Morton® Kosher Salt, and black pepper.
Rub the mixture all over the rack of lamb; press mustard seeds to adhere to meat.
Cover and refrigerate for at least 4 hours or overnight. Let stand at room temperature for at least 15 minutes before cooking.
Preheat the oven to 350° F. Heat the olive oil in a large skillet. Add the rack of lamb to the skillet, fat side down, and sear over high heat until browned all over, about 3 minutes per side. Spread horseradish/Dijon mustard over top of rack.
Transfer to the oven and roast for about 18 minutes, or until an instant read thermometer reaches 140° F., for medium meat. Transfer the lamb to a carving board and let stand for 5 minutes. Carve the rack and serve 2 chops per person with roasted vegetables, double-stuffed potatoes and additional horseradish/Dijon mustard, if desired.
Tip:
Frenching is a butcher’s term for scraping the rib bones clean of meat, fat and gristle.
Rub the mixture all over the rack of lamb; press mustard seeds to adhere to meat.
Cover and refrigerate for at least 4 hours or overnight. Let stand at room temperature for at least 15 minutes before cooking.
Preheat the oven to 350° F. Heat the olive oil in a large skillet. Add the rack of lamb to the skillet, fat side down, and sear over high heat until browned all over, about 3 minutes per side. Spread horseradish/Dijon mustard over top of rack.
Transfer to the oven and roast for about 18 minutes, or until an instant read thermometer reaches 140° F., for medium meat. Transfer the lamb to a carving board and let stand for 5 minutes. Carve the rack and serve 2 chops per person with roasted vegetables, double-stuffed potatoes and additional horseradish/Dijon mustard, if desired.
Tip:
Frenching is a butcher’s term for scraping the rib bones clean of meat, fat and gristle.
Ingredients
4 garlic cloves, minced
1 tablespoon mustard seeds
1 teaspoon Morton® Coarse Kosher Salt
1 teaspoon freshly ground black pepper
2 tablespoons horseradish/Dijon mustard
1 large rack of lamb with 8 ribs, frenched (1-3/4 pounds) (see note)
1 teaspoon olive oil
1 tablespoon mustard seeds
1 teaspoon Morton® Coarse Kosher Salt
1 teaspoon freshly ground black pepper
2 tablespoons horseradish/Dijon mustard
1 large rack of lamb with 8 ribs, frenched (1-3/4 pounds) (see note)
1 teaspoon olive oil
You may also like:
Morton® Coarse Kosher Salt
Available Sizes:
- 1 lb. box
- 1 lb. canister
- 3 lb. box
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