Deviled Rack of Lamb

This is the dinner party move that makes you look like a pro with barely any effort. Two racks of lamb, a mustard-rosemary slather, a crunchy crumb coating, and high heat do all the heavy lifting.

The coarse-grain mustard brings a sharp bite that plays against the richness of the lamb, while the rosemary adds that classic herby warmth. A quick pat of cracker crumbs creates a golden crust that shatters when you slice between the bones.

Five minutes of prep, twenty minutes in the oven, and a short rest. That’s it. Carve it at the table for maximum effect.

Chef Tips

• Let the lamb come to room temperature for 30 minutes before roasting so it cooks evenly
• Use finely crushed saltines or matzo meal for the crispest, most even crust
• For medium-rare, pull at 130 internal; the temperature will climb another 5 degrees while resting
• A sharp carving knife between the bones gives you clean, elegant chops for plating