Rack Of Lamb Dijon Mustard

Try the same technique with beef or pork.

Rack of lamb dijon mustard. Brush lamb with the mustard. Brush with mustard on meat side. Cover the ends of the bones with aluminium foil to prevent charring. A rack of lamb is seared and covered with a mix of breadcrumbs dijon mustard garlic and rosemary before roasting.

1 2 teaspoon freshly ground black pepper. Bake until desired doneness approximately 20 minutes for medium rare. Brush seared lamb with a thin layer of mustard. Cook lamb in hot oil in a large skillet over high heat 3 minutes on each side or until browned.

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. The result is succulent perfectly roasted lamb. Sear the lamb on all sides until light golden about 4 5 minutes for the top and bottom and 1 2 minutes on the sides just to get a crust. Sprinkle bread crumbs over surface of lamb pressing so it adheres well.

Place on baking sheet crumb side up. Press bread crumb mixture firmly over mustard. Then it is roasted to your desired doneness. Arrange lamb bone side down in the frying pan.

1 tablespoons vegetable oil. 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. Roll in the breadcrumb mixture until evenly coated.

Sear lamb for 1 to 2 minutes on all sides. Gently pat the breadcrumbs down so that they stick and form a crust. Sear rack in 2 tbs hot oil 30 seconds on each side to obtain color. Brush the lamb liberally with the mustard mixture then roast the lamb bone side down and scored fat side up for 20 25 minutes or so until the internal temperature reads 135 degrees f for medium rare.

1 rack of lamb trimmed about 1 1 2 pounds 3 4 teaspoon salt. Transfer racks to 13x9 inch baking dish. A rack of lamb is seared and encrusted with dijon mustard and garlic and rosemary flavored bread crumbs. Rack should look golden.

Place lamb fat side up on a rack in broiling. Use a meat thermometer to insure that the rack is cooked to your liking. In a bowl stir together bread crumbs garlic thyme rosemary butter and a pinch of salt. Set aside for a few minutes.

Store bought focaccia breadcrumbs lend it a crispy coating. This gorgeous lamb rib roast is seasoned only with salt pepper olive oil and dijon mustard.