Rack of Lamb with Mustard Crust & Pesto
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
lamb
|
|
| 6 | tablespoons |
dijon mustard
|
|
| 2 | cups |
bread crumbs
|
|
| 2 | cloves |
garlic
minced |
|
| 2 | cups |
beef stock
|
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
basil pesto
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
lamb
|
|
| 9E+1 | ml |
dijon mustard
|
|
| 473 | ml |
bread crumbs
|
|
| 2 | cloves |
garlic
minced |
|
| 473 | ml |
beef stock
|
|
| 59 | ml |
butter
|
|
| 59 | ml |
basil pesto
|
*
|
Directions
Preheat oven to 400℉ (200℃).
Heat heavy large ovenproof skillet over high heat.
Add lamb to skillet and cook until brown, turning occasionally, about 7 minutes.
Remove lamb from skillet; cool slightly.
Spread mustard evenly over lamb.
Combine breadcrumbs, garlic, rosemary and thyme in bowl.
Press breadcrumb mixture onto lamb.
Season lamb with salt and pepper.
Return to skillet and roast in oven until desired doneness, about 35 minutes for medium-rare.
Transfer lamb to cutting board.
Pour fat from skillet. Add broth to skillet; bring to boil, scraping up any browned bits.
