Herb-Crusted Rack of Lamb with a Mustard Layer
Inspired by techniques from NYT Cooking and America's Test Kitchen.
This follows the classic persillade rack of lamb method, with one change: a homemade mustard paste of mustard powder, crushed seeds, lemon and honey is brushed on before the herb crumb. It adds a gentle heat and helps the crust grip the meat.
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Method
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Equipment
- large ovenproof frying pan or cast-iron pan
- wire rack set in a rimmed baking tray
- food processor or mini chopper
- pastry brush
- tongs
- carving board
- sharp knife
- foil
- instant-read probe thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 878 kcal |
| Protein | 33.4 g |
| Carbohydrate | 13 g |
| of which sugars | 2.6 g |
| of which free sugars | 2.3 g |
| Fat | 76.4 g |
| of which saturates | 28.7 g |
| Fibre | 1.4 g |
| Salt | 1.99 g |
Protein per 100 kcal
3.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Lamb
- 2 French-trimmed racks of lamb (7-8 bones, about 700 g each) fat trimmed to a thin layer
- 4.5 g fine sea salt or table salt about ¾ tsp
- ½ tsp ground black pepper
- 1 tbsp neutral oil
Persillade crust
- 40 g fresh flat-leaf parsley leaves
- 1 tbsp fresh rosemary leaves
- 3 garlic cloves, peeled
- 1 tsp finely grated lemon zest
- 50 g fine fresh or panko breadcrumbs
- 3 tbsp olive oil
- 1.5 g fine sea salt or table salt about ¼ tsp
Mustard layer
- 2 tsp English mustard powder
- 1 tsp yellow mustard seeds, lightly crushed
- 2 tsp lemon juice
- 2 tsp cold water
- 7 g honey about 1 tsp
- 1
Heat and season. This version follows the classic persillade method, adding a mustard layer under the crumb. Heat the oven to 200°C (fan 180°C), pat the racks dry and season all over with the lamb salt and pepper. Dry meat browns faster, giving more flavour in less time.
- 2
Sear the racks. Heat the oil in the pan over medium-high heat and brown each rack fat side down for 3-4 min, then 1 min on each other side, standing it up with tongs to colour the ends. Look for an even golden-brown surface; this browning gives the finished lamb its savoury depth.
- 3
Rest on the rack. Transfer the racks to the wire rack in the tray, fat side up, and cool for 5 min. A cooler surface lets both the mustard and the crumb stick rather than slip.
- 4
Mix the mustard paste. Stir the mustard powder, crushed seeds, lemon juice, water and honey together into a smooth paste. Leave it for 10 min to develop: mustard heat only appears once the powder has been wet for a few minutes.
- 5
Brush and blitz. Brush the paste over the fat side and ends of each seared rack. Next, blitz the parsley, rosemary, garlic and lemon zest in the processor until fine, then add the breadcrumbs, olive oil and crust salt and pulse to a bright green, damp crumb that clumps when squeezed.
- 6
Coat the lamb. Press the crumb firmly over the mustard layer in an even coat. The tacky paste acts like glue, so the crust holds together well when you carve.
- 7
Roast, rest and carve. Roast for 18-25 min, until a thermometer in the thickest part of the eye, not touching bone, reads at least 63°C. Cover loosely with foil if the crust darkens too soon. Rest for 5 min (at least 3 min), then cut between the bones into cutlets, serving 4 per person.
Storage
Cool leftovers within 2 hours and keep covered in the fridge for up to 3 days. Reheat in a hot oven until piping hot (74°C).
