RICHMOND, Va (WTVR) - Local Food Expert Marie Carter passed along a great tasting recipe for Rack of Lamb with Mustard Crust, that you can try at home just in time for Easter Sunday!
Rack of lamb with mustard crust
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.
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.
