Mustard-Coated Rack of Lamb

Cooking rack of lamb is very simple, allowing you gourmet appeal without a lot of work. And, the lamb can be prepared almost completely in advance and then finished in the oven just before serving. The secret is browning the racks of lamb on all sides ahead of time. Then all you need to do is brush the racks with some Dijon mustard and press on a tasty coating of seasoned fresh breadcrumbs. The lamb can be prepared ahead in the day and then brought to room temperature before roasting.

½ cup dried breadcrumbs

4 cloves garlic, minced

2 tablespoons chopped fresh rosemary

Sea salt

Freshly ground black pepper

4 tablespoons olive oil, divided

2 (6 to 7 bone) frenched racks of lamb, well-trimmed

¼ cup Dijon mustard

Position rack in center of oven. Preheat oven to 425 degrees. Combine breadcrumbs, garlic and rosemary in a bowl. Season with salt and pepper. Stir in 2 tablespoons of olive oil. Set aside. Season lamb racks all over with salt and pepper. Heat remaining 2 tablespoons olive oil in a large, heavy, oven-proof skillet over medium-high heat. Sear lamb for 1 to 2 minutes on all sides. Set aside to cool. Brush lamb racks with the mustard. Press breadcrumb mixture evenly on the meaty side of the racks. Cover the ends of the bones with foil and place bone-side down in the skillet. Roast for 20 to 25 minutes or until internal temperature reaches 125 degrees with an instant-read thermometer. Let rest for 5 minutes before serving. Serves 6.

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is She may be reached at 843-525-0350 or by email at