Mustard-Crusted Rack Of Lamb Recipe

Lamb is often viewed as a special occasion dish, which means that when you spend the big bucks on a few pounds of the meat, you'll want to make extra-sure that you don't end up with messed-up lamb. Luckily, this mustard-crusted rack of lamb is a dish that recipe developer Christina Musgrave describes as "so delicious" yet "way easier than you'd think" to prepare.

One thing that Musgrave feels makes this dish extra special is the fact that she coats the meat with Dijon — a classic pairing with lamb — prior to cooking it. Her reason for doing so, she explains, is because this ingredient "helps seal in the juices of the lamb and creates a delicious crust while roasting." The mustard alone does not make the crust, though, as she also likes to sprinkle the lamb with a mixture of garlic and herbs to add some extra flavor and texture to the roast. Find out how to make this show-stopping main course yourself.

The main ingredient you'll need for this dish is a rack of lamb. The sizes of these may vary somewhat, and Musgrave notes that "bigger cuts of lamb will require more cook time." Conversely, smaller ones will require less time in the oven. She does say, though, that "the rest of the ingredients should be sufficient as long as the rack of lamb is not significantly large" (or small).

In addition to the lamb, you'll need some mustard — Dijon, particularly. You'll also need oil, minced garlic, thyme, oregano, salt, and pepper, and then you'll be all set to start cooking.

Preheat the oven to 425 F. As it heats up, make sure your garlic cloves are minced. Combine the minced garlic with the oregano, thyme, and oil.

Take a paper towel and gently pat or blot the lamb to dry it, then put it in a pan and sprinkle it all over with salt and pepper. Brush — or, if you aren't super-finicky about touching raw meat (and have clean hands) rub — the mustard all over the lamb. Sprinkle the seasoning mixture over the top of the meat, then gently press it in to form a crust.

Cook the lamb for 25 minutes for a 2-pound roast (or 12 ½ minutes per pound). When it is done, a meat thermometer should read 145 F. As Musgrave tells us, "I recommend checking the internal temperature with a meat thermometer to make sure the lamb is not over- or under-cooked." She suggests serving the lamb with roasted or mashed potatoes, risotto, or other cooked vegetables, and notes that "you can slice leftover lamb thinly and make gyros the next day."