• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Rack of Lamb with Mustard Crust and Pesto

  • Recipe Submitted by on

Category: Lamb/Sheep

 Ingredients List

  • 2 1 1/2 pound
  • Trimmed
  • 6 tb Dijon mustard
  • 2 c Fresh white breadcrumbs
  • 2 Cloves garlic -- minced
  • 4 ts Fresh rosemary (or 11/4 tsp.
  • Dried)
  • 4 ts Fresh thyme (or 11/4 tsp.
  • Dried)
  • 2 c Beef broth*
  • 1/4 c Unsalted butter (1/2 stick)
  • 1/4 c Pesto sauce**
  • Racks of lamb -- well


Preheat oven to 400=B0 F. Heat heavy large ovenproof skillet over high
hea= t. Add lamb to skillet and cook until brown, turning occasionally,
about 7= minutes. Remove lamb from skillet; cool slightly. Spread mustard
evenly = over lamb. Combine breadcrumbs, garlic, rosemary and thyme in
bowl. Press breadcrumb mixture onto lamb. = Season lamb with salt and
pepper. Return to skillet and roast in oven unti= l desired doneness,
about 35 minutes for medium-rare.

Transfer lamb to cutting board. Pour fat from skillet. Add broth to
skill= et; bring to boil, scraping up any browned bits. Boil until reduced
to 1/2= cup, about 2minutes. Whisk in butter. Slice lamb into chops. Divide
cho= ps among 4 plates. Pour sauce over. Drizzle pesto over and serve.

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