Rack of Lamb Dijon

Three ingredients. That’s all it takes for a show-stopping roasted rack of lamb. A generous coating of Dijon mustard acts as both seasoning and glue, giving the Italian breadcrumbs something to grip so they form a golden, crunchy crust as the meat roasts.

Ask your butcher to French the rack and remove (or score) the chine bone. This makes carving between the chops clean and easy. Without it, you’ll be fighting bone with a knife at the table.

Patting the breadcrumbs firmly onto the mustard is the move that makes or breaks the crust. Press them on thick, especially across the rounded top where they’re most visible on the plate. High heat does the rest, crisping the exterior while the inside stays beautifully rare.

Resting for a full ten minutes after roasting lets the juices redistribute. Cut into it too early and all that pink perfection runs out onto the cutting board.

Pro Tips

• Bring the lamb to room temperature before roasting. Cold meat straight from the fridge cooks unevenly, leaving the center raw while the outside overdries.
• Use seasoned Italian breadcrumbs for built-in flavor. Plain breadcrumbs work but you’ll need to add dried herbs and garlic yourself.
• For medium-rare instead of rare, add about 5 more minutes of roasting time. Use a meat thermometer: 130°F (54°C) for rare, 140°F (60°C) for medium-rare.

Variations

• Herb crust: Mix fresh rosemary and thyme into the breadcrumbs for a Provencal-style finish.
• Panko swap: Use panko breadcrumbs for an extra-shaggy, crunchier crust.