Lamb is such a great protein and an excellent source of essential amino acids, zinc, vitamins B12 and B3, and is relatively low in fat once it’s trimmed. Can’t beat that! As a huge fan of lamb, I’m always looking for new recipes to try out. I’ve recently adapted a quick and easy mustard crusted rack of lamb recipe from Emeril Lagasse and made a few small changes to make it my own. Since I’ve prepared it a number of times now, I can vouch that it is absolutely delectable.

Quick tip: Rack of lamb can be expensive to purchase however, if you have a Trader Joe’s nearby, go there first for their excellent New Zealand rack of lamb.  I always prefer organic, grass-fed, and local but, if it comes down to buying a $15 rack of good quality lamb versus a $40+ rack of organic local lamb, you can guess where I’ll be spending my money.

(click on pics for a larger view)

Ingredients:

• 1 rack of lamb, trimmed (about 1.5 lbs) – if you have to trim the fat yourself, make sure to use kitchen scissors
• 3/4 teaspoon of salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon of olive oil
• 2 tablespoons of Dijon mustard (I prefer whole grain Dijon for better texture and flavor)
• 2 teaspoons of minced garlic
• 1/4 cup of seasoned bread crumbs (I prefer organic panko )
• 1 tablespoon grated Parmesan (Do not use the stuff in a green canister! Grate fresh Parmesan yourself)

Directions:

Pre-heat oven to 450 degrees F.

Season rack of lamb well on both sides with salt and pepper. Heat a skillet over high heat and add the oil when hot. When the oil is almost smoking, add the rack of lamb and brown on both sides, about 6 minutes. Transfer the lamb to a plate and set aside to let cool.

Combine the mustard and garlic and then spread evenly over all sides of the lamb.

In a mixing bowl, combine the panko and grated cheese. Spread the breadcrumb mixture evenly over all sides of the lamb, pressing firmly to make sure it adheres to the meat.

Place the rack of lamb on a baking sheet lined with foil and bake at 450 for about 20-25 minutes, depending on your oven. Once you remove the lamb, let it sit for about 5-10minutes before carving into chops.

I love to serve my rack of lamb with couscous and my fabulous no-fail Brussels sprouts recipe. You will love this recipe and so will your family. Trust.

Bon Appetit!