Mustard Crusted Breast Of Lamb Recipes

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MUSTARD-CRUSTED BREAST OF LAMB



Mustard-crusted breast of lamb image

Breast of lamb is a forgotten cut, which means it's great value, as well as deliciously tender when slow-cooked

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 3h20m

Number Of Ingredients 12

1 tbsp vegetable oil
2 carrots , chopped
2 onions , chopped
1 garlic bulb, halved
small bunch thyme
2 bay leaves
2 breasts of lamb , skin removed
1 bottle cheap white wine
4 tbsp English mustard
100g white breadcrumbs
1 tbsp olive oil
boiled new potatoes and watercress salad, to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat the oil in a roasting tin and brown the carrot, onions and garlic on the hob for about 5 mins. Add the thyme and bay leaves, then lay the lamb on top. Pour over the whole bottle of wine and about 350ml water, season well and cover tightly with a sheet of foil. Cook the lamb, undisturbed, for 2½ hrs, then remove from the oven. Leave the lamb to cool slightly before gently pulling out the bones. Pour the juices and veg into a container and chill. Can be prepared up to 2 days in advance and chilled.
  • Increase oven to 200C/180C fan/gas 6. Lay the lamb, skin-side up, in a shallow roasting tin and generously brush with mustard. Pack over the breadcrumbs and drizzle with the olive oil. Bake for 30 mins until the crumbs are toasted and crisp.
  • Meanwhile, lift the solid fat off the cold sauce and reheat the sauce on the hob. Lift the lamb onto a board and cut into pieces. Serve with the veg in their sauce, boiled potatoes and a watercress salad.

Nutrition Facts : Calories 799 calories, Fat 42 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 55 grams protein, Sodium 0.96 milligram of sodium

MUSTARD CRUSTED RACK OF LAMB



Mustard Crusted Rack of Lamb image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 1 rack of lamb, serving 2

Number Of Ingredients 20

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
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

Steps:

  • 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.
  • 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.)

MUSTARD HERB ROASTED LAMB BREAST RECIPE - (3.7/5)



Mustard Herb Roasted Lamb Breast Recipe - (3.7/5) image

Provided by orchidgal

Number Of Ingredients 12

Zest of 1 lemon
5 garlic cloves, minced
1 1/2 Tbs. Herbes de Provence
1 1/2 tsp. kosher salt, plus more, to taste
1/2 tsp. freshly ground pepper, plus more, to taste
3 Tbs. Dijon mustard
3 Tbs. extra-virgin olive oil
1 shallot, peeled and quartered
4 lb. lamb breast
1/4 cup white wine
1/2 cup turkey stock
2 Tbs. unsalted butter, at room temperature

Steps:

  • Mix together the lemon zest, garlic, Herbes de Provence, salt, black pepper, Dijon mustard, and two tablespoons olive oil. Quarter the shallot and toss in a bit of the mustard sauce and some extra olive oil. Cut the meat into portion sizes. You will need to cut between the rib bones. Place the meat on a rack in a baking dish order to keep the meat up off the bottom of the pan. Add the quartered shallot to the pan. Bake in a 325 degree oven for 2 -1/2 to 3 hours, or until fork-tender. Place the meat on a platter, covered with foil and a towel and let it rest for 20 minutes while working on the sauce. Heat the turkey stock, white wine and the drippings (not fat) from the lamb over medium-high heat for a few minutes before adding 2 tablespoons butter. Pour over the meat and serve.

MINT CRUSTED RACK OF LAMB



Mint Crusted Rack of Lamb image

I love how the sweet, herbaceous crust works with the subtly gamey meat. Lamb is obviously a popular Easter menu option and this mint-crusted rack of lamb is perfect for the occasion.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb

Time 50m

Yield 4

Number Of Ingredients 17

1 cup fresh mint leaves
2 cloves garlic, sliced
2 tablespoons olive oil
½ cup plain bread crumbs
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons finely grated Parmigiano-Reggiano cheese
¼ cup Dijon mustard
2 teaspoons honey
2 tablespoons extra virgin olive oil
2 teaspoons rice vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 pinch salt and freshly ground black pepper to taste
2 (1 1/4 pound) racks of lamb, trimmed
1 teaspoon vegetable oil
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with foil.
  • Cook mint leaves in a pot of boiling water for about 10 seconds.
  • Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
  • Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
  • Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
  • Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
  • Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
  • Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
  • Season each rack with salt and black pepper on all sides.
  • Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
  • Transfer lamb racks to the foil-lined baking sheet.
  • Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
  • Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

Nutrition Facts : Calories 681.1 calories, Carbohydrate 20.2 g, Cholesterol 121.9 mg, Fat 52.9 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 18.4 g, Sodium 625.1 mg, Sugar 7 g

MUSTARD AND HERB CRUSTED RACK OF LAMB



Mustard and Herb Crusted Rack of Lamb image

Categories     Herb     Lamb     Mustard     Roast     Easter     Oscars     Dinner     Meat     Rack of Lamb     Fall     Winter     Anniversary     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 1/2 cups fine fresh bread crumbs
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 tablespoons olive oil
3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
2 tablespoons Dijon mustard
Special Equipment
an instant-read thermometer

Steps:

  • Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
  • Put oven rack in middle position and preheat to 400°F.
  • Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
  • Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
  • Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

RACK OF LAMB WITH MUSTARD SEED CRUST



Rack of Lamb with Mustard Seed Crust image

Provided by Food Network

Yield 4 (4- rib) rack portions

Number Of Ingredients 10

1/4 pound (1 stick) unsalted butter
2 egg yolks
1/2 cup bread crumbs
2 tablespoons dried rosemary
1 tablespoon mustard seeds
1/3 cup Dijon mustard
1 teaspoon salt
1 teaspoon cracked black pepper
2 racks of lamb, 8 ribs each (this allows 4 chops per person)
2 tablespoons olive oil

Steps:

  • Well in advance (anywhere from 2 hours to a week) of making the lamb, combine the butter, yolks, bread crumbs, rosemary, mustard seed and Dijon mustard in the bowl of a food processor and pulse until thoroughly mixed. Line a loaf pan with plastic wrap. Using a spatula, spoon the mustard crust mixture into the pan, smooth the surface, and place in the refrigerator. Allow to chill until solid.
  • Preheat an oven to 350 degrees.
  • Season the lamb with the salt and pepper. Heat the olive oil in a heavy skillet over medium heat for 2 minutes. Place the racks, meat side down, in the skillet, and brown for 2 to 3 minutes to a crispy brown coating. Turn over. Cook 1 minute more on the bone side. Remove from the saute pan or skillet, and place in a roasting pan. Place the racks in the oven and cook 8 to 10 minutes for medium rare.
  • While the lamb is roasting, remove the mustard crust by lifting the plastic wrap out of the loaf pan. You should now have a slab of seasoned mustard crust. Cut the loaf of herb butter into 1/2 inch thick slices. Refrigerate them until the lamb has cooked for 8 to 10 minutes. Remove the lamb from the oven, lay the slabs of seasoned mustard crust on the meat side of the lamb, and press the butter with your finger tips to help it to adhere to the meat. Return the lamb to the oven for 5 minutes more to allow the butter to form a crust. Remove the racks from the oven and allow to cool for 5 minutes before slicing into individual chops or 4rib rack portions.

RACK OF LAMB (MUSTARD CRUSTED)



Rack of Lamb (Mustard Crusted) image

Make and share this Rack of Lamb (Mustard Crusted) recipe from Food.com.

Provided by Alan Leonetti

Categories     Lamb/Sheep

Time 36m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 rack of lamb, trimmed & frenched (about 1 1/2 lbs.)
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
2 teaspoons minced garlic
2 teaspoons fresh rosemary (crushed)
1/4 cup seasoned bread crumbs
2 tablespoons grated parmesan cheese

Steps:

  • 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 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.

MUSTARD AND HERB CRUSTED RACK OF LAMB



Mustard and Herb Crusted Rack of Lamb image

Make and share this Mustard and Herb Crusted Rack of Lamb recipe from Food.com.

Provided by DrGaellon

Categories     Lamb/Sheep

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup fresh breadcrumb
2 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped of fresh mint
1 teaspoon minced fresh rosemary
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 tablespoon olive oil
3 -4 lbs racks of lamb, frenched and trimmed of all but a thin layer of fat (2 racks, 7-10 ribs each)
2 tablespoons Dijon mustard

Steps:

  • Mix the bread crumbs, parsley, mint, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl. Drizzle with olive oil and stir to combine. Set aside.
  • Bring lamb to room temperature. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate (modified two-level). Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Season the racks liberally with salt and pepper. Place the lamb fat side down close to, but not directly over, the coals. Cover and grill until well browned, about 8 minutes, turning 180 degrees half way through. Remove racks from the grill and place fat side up on a platter or cutting board.
  • Spread the mustard over the fat side of the lamb. Carefully press the breadcrumb mixture into the mustard on each rack.
  • Place the racks back on the grill, fat side up, close to, but not directly over, the coals. Continue to cook until an instant read thermometer registers 130F when inserted into the side of the rack, another 8 to 10 minutes. Remove from the grill and let rest uncovered for 10 minutes. Cut between each rib into chops and serve.

RACK OF LAMB WITH MUSTARD CRUST



Rack of Lamb with Mustard Crust image

Categories     Sauce     Lamb     Mustard     Side     Marinate     Roast

Yield makes 4 servings

Number Of Ingredients 6

2 racks of lamb, 8 ribs per rack, trimmed and fat removed (about 1 1/2 pounds total)
1/2 cup Dijon mustard
2 tablespoons soy sauce
1 teaspoon dried rosemary
2 large garlic cloves, minced
2 tablespoons olive oil

Steps:

  • Pat the lamb dry with paper towels. Combine all the remaining ingredients in a zip-top plastic bag; add the lamb, seal the bag, and knead it around the lamb to work in the marinade and coat the meat thoroughly. Let it sit at room temperature for an hour or refrigerate overnight. If refrigerating overnight, bring to room temperature before roasting; this takes about 2 hours.
  • Position the oven racks so that the top rack is 6 inches below the top of the oven. Preheat the oven to convection roast at 500°F. Coat the meat roasting rack that comes with your oven with nonstick spray for easier cleanup. Set the rack over its pan.
  • Remove the meat from the marinade, leaving a coating on the meat. Discard the bag and the rest of the marinade. Place the lamb on the roasting rack, fat side up, place on the top oven rack, and roast for 5 minutes for rare or 8 minutes for medium-rare. Turn the lamb over and continue roasting for 5 more minutes for rare and 8 minutes for medium-rare. Remove the lamb from the oven, cover it with foil, and let it rest for 10 minutes before carving.
  • Cut between the bones of the rack and serve the lamb in 1-rib pieces.

GRILLED RACK OF LAMB WITH MUSTARD CRUST



Grilled Rack of Lamb with Mustard Crust image

A tender, delicious, and addictive recipe for a grilled rack of lamb. The mustard crust adds a savory flavor that is unbeatable. Pairs well with my recipe for roasted potatoes with feta and basil and a glass of red wine.

Provided by daniellev14

Categories     Meat and Poultry Recipes     Lamb

Yield 4

Number Of Ingredients 7

¼ cup olive oil
¼ cup grainy mustard
1 medium lemon, juiced
1 tablespoon dried oregano
3 cloves garlic, grated
salt and ground black pepper to taste
1 (8 bone) rack of lamb, exterior fat trimmed

Steps:

  • Mix olive oil, mustard, lemon juice, oregano, garlic, salt, and pepper together in a small bowl.
  • Place the whole rack of lamb into a large zip-top bag and pour mustard mixture all over it. Massage the sauce into the meat until fully coated. Place in the refrigerator for at least 3 hours, or up to 6 hours.
  • Clean an outdoor grill and preheat for high heat. Lightly oil the grate.
  • Remove lamb from the refrigerator and discard marinade. Wrap exposed bones in a layer of aluminum foil to prevent them from burning and flaking.
  • Place lamb on the preheated grill over direct heat. Sear the surface briefly, just until a dark brown crust starts to form, about 3 minutes; be careful it doesn't burn. Flip and sear the other side.
  • Move onto indirect heat and close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F (58 degrees C) for medium rare, 15 to 20 minutes.
  • Transfer lamb to a serving dish and cover with foil for 5 minutes. Remove all foil and cut into chops to serve.

Nutrition Facts : Calories 501.8 calories, Carbohydrate 7.5 g, Cholesterol 97 mg, Fat 41.7 g, Fiber 3.5 g, Protein 23.6 g, SaturatedFat 13.7 g, Sodium 312.7 mg, Sugar 1.2 g

MUSTARD-CRUSTED TURKEY BREAST



Mustard-Crusted Turkey Breast image

This sheet-pan supper features turkey breast, carrots, and broccoli for an easy and nourishing meal. Make sure you use a flavorful whole-grain mustard to coat the turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 1h30m

Number Of Ingredients 6

1 pound (6 to 8 medium) carrots, peeled and cut on the diagonal into 2-inch lengths
3 teaspoons olive oil
Coarse salt and ground pepper
1 boneless turkey breast half (2 pounds)
3 tablespoons whole-grain mustard, plus more for serving (optional)
1 pound broccoli, cut into large florets, tough ends of stalks trimmed, peeled, and sliced 1/4 inch thick

Steps:

  • Preheat oven to 425 degrees. On a rimmed baking sheet, toss carrots with 1 teaspoon oil; season with salt and pepper. Push carrots to edges of baking sheet; place turkey in center, skin side up. Coat top of turkey with mustard; season with salt and pepper. Roast until beginning to brown, 20 to 25 minutes.
  • In a large bowl, toss broccoli with remaining 2 teaspoons oil. Season with salt and pepper; toss broccoli with carrots on baking sheet. Continue roasting, tossing vegetables once, until turkey is browned and an instant-read thermometer inserted in center registers 165 degrees, 30 to 40 minutes.
  • Transfer turkey to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice turkey, and serve with vegetables, accompanied by mustard, if desired.

Nutrition Facts : Calories 269 g, Fat 7 g, Fiber 4 g, Protein 38 g

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From foodnetwork.ca


MUSTARD-CRUSTED BREAST OF LAMB - BBC GOOD FOOD MIDDLE …
Ingredients 1 tbsp vegetable oil 2 carrots, chopped 2 onions, chopped 1 garlic bulb, halved small bunch thyme 2 bay leaves 2 breasts of lamb, skin removed 1 bottle cheap white wine 4 tbsp English mustard 100g white breadcrumbs 1 tbsp olive …
From bbcgoodfoodme.com


MUSTARD CRUSTED TURKEY BREAST RECIPE | PBS FOOD
Coat top of turkey with mustard; season with salt and pepper. Roast until beginning to brown, 20 to 25 minutes. In a large bowl, toss broccoli with remaining 2 teaspoons oil.
From pbs.org


LAMB WITH HERBY BREADCRUMBS AND MUSTARD - TABLE&SPOON
In a small bowl, mix the breadcrumbs with the butter, parsley and mint. Set aside. Set the lamb fat side down and rub about one-fourth of the mustard mixture all over the meat. Place the garlic slivers in center of meat. Using kitchen twine, roll up the meat and tie …
From tablenspoon.com


MUSTARD CRUSTED RACK OF LAMB - HEALTHY LIVING
Ingredients. 1 six bone rack of lamb; ¼ cup whole grain mustard; 1 tsp fresh thyme leaves, chopped; ½ cup panko breadcrumbs; 1 tsp olive oil; Kosher salt and fresh cracked black pepper
From healthylivingmarket.com


MUSTARD AND HERB CRUSTED RACK OF LAMB - LENA'S KITCHEN
While it cools, mix the chopped garlic and rosemary together in a small bowl. First, brush the dijon mustard evenly all over the lamb, then rub on the garlic and rosemary. Roast the rack of lamb. Wrap the rib bones in foil so they don’t burn, then roast the lamb to your desired doneness (see internal cooking temperatures below).
From lenaskitchenblog.com


MUSTARD CRUSTED RACK OF LAMB : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


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