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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mustard Crusted Rack of Lamb Recipe

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This recipe for Mustard Crusted Rack of Lamb is from The Toxaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 rack of Australian lamb, trimmed
2 tbsp olive oil
2 tbsp Dijon mustard
2 tbsp chopped fresh Italian, flat-leaf parsley (divided)
1 tsp chopped fresh thyme leaves
½ tsp chopped fresh rosemary
1 large clove garlic, finely minced
Salt and pepper to taste
1 cup breadcrumbs
Directions:
Directions:
1. Set the EGG for indirect cooking with a convEGGtor at 450°F/232°C.

2. Combine the olive oil with the mustard, 1 tbsp of parsley, thyme, rosemary and garlic, making a paste. Spread evenly all over the lamb, then season with salt and pepper.

3. Mix together the breadcrumbs and the remaining 1 tbsp chopped parsley until evenly distributed. Press the breadcrumbs onto the rack of lack, making sure to cover evenly top and bottom and on the ends.

4. Place seasoned rack of lamb in the rib and roast rack with the rectangular drip pan underneath. Line the drip pan with aluminum foil to catch the juices and not burn on the pan. Roast for about 25 minutes until the internal temperature reaches 125°F – 130°F for medium rare. Remove from the EGG and let rest for 10 minutes before carving into chops.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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