Rack of Lamb with Herbed Mustard

Two racks of lamb coated in a punchy mustard-rosemary paste and slow-roasted until the fat renders golden and the meat stays pink and juicy inside. This is an elegant main course with almost no hands-on work.

The mustard coating gets blended smooth in a blender: prepared mustard, soy sauce, dried rosemary, ground ginger, garlic, and an egg. The olive oil gets drizzled in slowly while the blender runs, emulsifying the mixture into a light, creamy paste that clings to the lamb instead of sliding off during roasting.

That coating does double duty. The mustard and soy provide intense savory flavor, while the egg-oil emulsion forms a thin crust as it bakes, sealing in the juices.

Chef Tips

• Bring the lamb to room temperature before roasting. Cold racks straight from the fridge cook unevenly, with overdone edges and a raw center.
• Place the racks fat side up on a rack in the pan. The fat bastes the meat as it renders, and the rack keeps the bottom from stewing in drippings.
• Use an instant-read thermometer. Pull at 130°F (54°C) for medium-rare. The temperature rises another 5 to 10 degrees as it rests.
• Rest the lamb for 10 minutes before carving between the bones.

Variations

• Dijon-herb crust: Use Dijon mustard instead of prepared and add fresh thyme alongside the rosemary for a more French-leaning flavor.
• Breadcrumb crust: After brushing on the mustard mixture, press seasoned breadcrumbs onto the coating before roasting for a crunchy herb crust.