Recipe: Rack of Lamb with Mustard Crust

dailybreadWe’re posting recipes from Marie Dempsy Carter’s new Cookbook: Daily Bread.
25% of the proceeds from April – May 2014 will be donated to support cancer research at VCU Massey Cancer Center in memory of Marie Gravel Dempsey.

The book may be purchased online or in the Richmond area at the Shops at 5807, Mayfair House, and Book People.  If you would like Marie to personalize a signed copy, please visit mariedempseycarter.com.

Rack of Lamb with Mustard Crust

By Marie Dempsey Carter

4 servings

2    racks of lamb, trimmed
1    garlic clove, minced
½    teaspoon salt
1    teaspoon fresh thyme leaves
3    tablespoons Dijon mustard
3    tablespoons olive oil
½    cup fresh white bread crumbs
4    tablespoons butter, melted

Preheat the oven to 500 degrees.

Rack of Lamb

Make shallow knife slashes in a crisscross pattern on the layer of fat covering the lamb racks. Combine the garlic and salt in a small bowl and whisk in the thyme, mustard, and oil. Using a pastry brush, paint the mixture over the layer of fat and meaty ends of the lamb.

Set the lamb in a roasting pan and wrap the bones in foil. Roast the lamb for 10 minutes to sear. Immediately reduce the oven temperature to 400 degrees. Pull the oven rack out and quickly spread the bread crumbs over the lamb racks and then drizzle butter over the crumbs. Roast for an additional 15 minutes for rare or 20 minutes for medium. Let the lamb rest for 10 minutes before carving.

 

If you like this recipe, check out her recipe for Mini Cheese Quiches.