Rack Of Lamb With Dijon Mustard Recipes

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DIJON HERB CRUSTED RACK OF LAMB



Dijon Herb Crusted Rack of Lamb image

This Dijon herb crusted rack of lamb is an easy, crowd-pleasing, show-stopping dinner recipe! Succulent, juicy and full of flavor!

Provided by Nicole Gaffney (ColeyCooks.com)

Categories     meat

Time 35m

Number Of Ingredients 12

1 rack of lamb with 8 chops, about 1 1/2 - 2 lbs
salt and pepper
2 teaspoons vegetable oil
3/4 cup panko breadcrumbs
1 teaspoon lemon zest
1 tablespoon minced fresh mint
1 tablespoon minced fresh parsley
1 teaspoon minced fresh rosemary
1/4 teaspoon Kosher salt
freshly cracked black pepper to taste
3 tablespoons extra virgin olive oil
1 heaping tablespoon Dijon mustard

Steps:

  • Preheat the oven to 350 degrees F.
  • Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides.
  • In the meantime, combine breadcrumbs, lemon zest, mint, parsley, rosemary, salt, and pepper in a bowl. Drizzle olive oil over top, then mix until breadcrumbs are thoroughly coated.
  • Remove the lamb from the pan and set on a baking sheet. Spread the Dijon mustard over the top in an even coating, then press the breadcrumb mixture on top. Gently pat the breadcrumbs down so that they stick and form a crust.
  • Roast on the top rack of the oven until the lamb reaches an internal temperature of 130 degrees for medium-rare. If the breadcrumbs are not browned by the time the meat is done, you can broil it until golden. Be sure to watch closely, as it can easily burn.
  • Remove from the oven and allow to rest for 5-10 minutes. Carefully cut into double chops - you will lose some breadcrumbs in the process but that's okay. Arrange on plates and top with any remaining breadcrumbs. Serve with mashed potatoes, vegetables, or other appropriate sides.

Nutrition Facts : Calories 577 calories, Sugar 2.6 g, Sodium 1905.2 mg, Fat 37.7 g, SaturatedFat 10.4 g, TransFat 0.4 g, Carbohydrate 30.6 g, Fiber 2.5 g, Protein 29.4 g, Cholesterol 73.6 mg

RACK OF LAMB



Rack of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

Steps:

  • In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
  • Preheat the oven to 450 degrees F.
  • Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

RACK OF LAMB WITH HERB CRUST



Rack of Lamb with Herb Crust image

Special occasions demand equally momentous meals, and few dishes are as elegant -- or delicious -- as this flavorful rack of lamb. It's far easier to make than it appears; simply follow a few basic steps for impressive results.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 8

1 full rack of lamb (about 1 1/4 pounds), frenched
2 teaspoons olive oil
Coarse salt and freshly ground pepper
1/2 cup fine fresh breadcrumbs
1 1/2 teaspoons finely chopped fresh rosemary
1 1/2 teaspoons finely chopped garlic
1 tablespoon coarsely chopped flat-leaf parsley
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 450 degrees with rack in center. Heat a large cast-iron skillet over medium-high heat until very hot. Rub lamb with oil, and season with salt and pepper. Place in skillet, and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet. Let stand until cool, about 30 minutes.
  • In a small bowl, combine breadcrumbs, rosemary, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Brush lamb with 2 tablespoons Dijon, making sure the entire surface is covered. Pat seasoned breadcrumbs over rack (reserve any remaining breadcrumbs for another use), covering Dijon in an even layer. Return to baking sheet, and roast until a thermometer inserted in the thickest part of the meat registers 130 degrees, 20 to 25 minutes. Let stand 5 minutes before carving into individual chops.

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.

ROSEMARY RACK OF LAMB WITH CRUSHED POTATOES



Rosemary Rack of Lamb With Crushed Potatoes image

Tender rack of lamb, though expensive, makes an elegant roast for a special-occasion dinner, and it's quite easy to prepare. A brief marinade of pounded garlic and anchovy, Dijon mustard and olive oil heightens the flavor. For a simple accompaniment, roast small crushed potatoes in the same pan. Each eight-bone rack may be sliced into four thick chops, or eight thin chops, if you prefer.

Provided by David Tanis

Categories     dinner, quick, meat, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 lamb racks, about 1 1/2 pounds each, preferably frenched (see Note)
Salt and pepper
2 tablespoons Dijon mustard
3 cloves garlic, minced
4 anchovy fillets, minced
Extra-virgin olive oil
1 1/2 to 2 pounds small, round potatoes, scrubbed and left whole
2 tablespoons roughly chopped rosemary
2 tablespoons roughly chopped parsley, for garnish

Steps:

  • Bring a large pot of salted water to a boil. Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture). Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.
  • Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.
  • Heat oven to 400 degrees. With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten. Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.
  • Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes. Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 20 minutes. (Cook to 135 degrees for medium.)
  • Remove lamb to a cutting board and let rest, tented with foil. Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.
  • Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 1165, UnsaturatedFat 49 grams, Carbohydrate 37 grams, Fat 94 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 39 grams, Sodium 1308 milligrams, Sugar 2 grams, TransFat 0 grams

GARLIC-DIJON GRILLED RACK OF LAMB



Garlic-Dijon Grilled Rack of Lamb image

Rack of lamb marinated in a dijon/garlic/herb mixture. Grilled to a crispy brown on the outside and juicy and pink on the inside.

Provided by StreetChef

Categories     Lamb/Sheep

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

6 racks of lamb
2 cups Dijon mustard
2 tablespoons minced garlic
1 teaspoon oregano
1 teaspoon rosemary

Steps:

  • Remove the racks from their wrappers. Pat dry with paper towels and set aside.
  • In a mixing bowl combine mustard, garlic, oregano and rosemary. Brush the mixture on the racks.
  • Cover and refrigerate overnight.
  • Cook the racks in a 375 deg. preheated oven for approximately 10 to 15 minutes. Remove from the oven and let cool.
  • Once cooled, wrap the bones in foil to prevent burning.
  • Place the racks on the barbeque and cook for approximately 15 minutes.

Nutrition Facts : Calories 59.5, Fat 2.6, SaturatedFat 0.1, Sodium 933.9, Carbohydrate 7.5, Fiber 2.8, Sugar 2.4, Protein 3.5

RACK OF LAMB DIJON



Rack of Lamb Dijon image

This recipe was printed in our local paper. It was submitted by request by a fabulous restaurant in our area that used to serve it. Unfortunately, the restaurant no longer exists. But, we remember it fondly every time we make this recipe. It can be doubled or tripled as needed. And, the prep work can be done well in advance of cooking and kept in the refrigerator. This is definitely one of our favorites.

Provided by Normaone

Categories     Lamb/Sheep

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

1 rack of lamb, trimmed to meat and bone (Frenched)
white pepper
salt
3 tablespoons Dijon mustard
1 cup french breadcrumbs
1 teaspoon minced garlic
1 teaspoon minced shallot
2 tablespoons melted butter

Steps:

  • Mix bread crumbs with minced garlic, minced shallot and melted butter.
  • Preheat oven to 450°F.
  • Sprinkle meat with ground white pepper and lightly salt.
  • Sear rack in 2 Tbs hot oil, 30 seconds on each side to obtain color.
  • Brush with mustard on meat side.
  • Press bread crumb mixture firmly over mustard.
  • Place on baking sheet, crumb side up.
  • Bake until desired doneness, approximately 20 minutes for medium rare.
  • Use a meat thermometer to insure that the rack is cooked to your liking.
  • Remove from oven and let rest 5 minutes before slicing.

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.)

MARINATED RACK OF LAMB WITH MUSTARD AND VINEGAR



Marinated Rack of Lamb with Mustard and Vinegar image

Categories     Garlic     Mustard     Roast     Vinegar     Rack of Lamb     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

1/4 cup Dijon mustard
1/4 cup raspberry or red wine vinegar
1/4 cup olive oil
1/4 cup chopped garlic
2 tablespoons golden brown sugar
2 1 1/3- to 1 1/2-pound racks of lamb

Steps:

  • Whisk mustard, vinegar, oil, garlic and brown sugar in medium bowl to blend. Place lamb in 13 x 9 x 2-inch glass baking dish. Spread marinade over each lamb rack. Cover dish with plastic wrap and refrigerate lamb overnight.
  • Preheat oven to 425°F. Transfer lamb to rimmed baking sheet; reserve marinade. Sprinkle lamb with salt and pepper. Roast lamb to desired doneness, basting occasionally with reserved marinade, about 25 minutes for medium-rare. Cut lamb between bones into chops. Divide chops among 4 plates and serve.

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From lcbo.com


LEMON, DIJON-HERB CRUSTED RACK OF LAMB RECIPE
1) Preheat the oven to 375°F. 2) Trim the fat cap off the top of the lamb and season with salt and pepper. Heat up a large cast-iron skillet with vegetable oil and …
From biale.com


RECIPE DETAIL PAGE | LCBO
Heat a film of olive oil in an ovenproof sauté pan. Sear lamb racks, fat side down, over medium-high heat until well browned, about 3 minutes. Flip to the other side and repeat. 7. Remove from pan. Brush lamb racks all over with mustard-truffle mixture, then press bread-crumb mixture on top of the lamb.
From lcbo.com


OVEN ROASTED ROSEMARY DIJON RACK OF LAMB - PORT TOWNSEND …
2021-02-25 Preheat oven to 450 degrees move rack to center. Next, prepare your ingreedients. Peel and chop garlic and rosemary to desired size. Then, in a bowl mix Dijon mustard, garlic, honey, rosemary and set aside. Season lamb rack with salt and pepper on both sides. Heat olive oil in a skillet over medium heat.
From porttownsendvineyards.com


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