Mustard Crusted Rack of Lamb with Herb Sauce

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I love a good lamb chop. It’s always tender compared to standard chicken, beef, pork, and lamb has such a unique flavor. This lamb chop, slathered in Dijon mustard and topped with a plate-licking herb sauce, is a hunger. We love this sauce on our lamb. It was so delicious! You can substitute red wine for grape juice, but we’re offering a family-friendly non-alcoholic version here. As with most meats, remember that racks come in a variety of sizes and thicknesses. Your actual cooking time will depend on the thickness of your meat. Use a meat thermometer for best results. Lamb chops are best eaten medium rare. The more you cook it, the firmer and chewier the meat will be. Keep it medium-rare for a soft, flavorful rack.

Mustard Roast Lamb with Herb Sauce and Salad

production time: about 35 minutes
yield: 4 servings

raw material

1 (about 1.5 lb) lamb chops, trimmed
1/2 tsp salt
1/2 tsp black pepper
1 tablespoon olive oil
2 tablespoons Dijon mustard
1/4 cup dry seasoned breadcrumbs

1 tablespoon olive oil
1/2 white onion, diced
2 tablespoons dried rosemary
2 tablespoons dried parsley
1 tablespoon all-purpose flour
1 cup chicken broth
1 cup red grape juice


1. Season each side of the lamb chops with salt and pepper. Heat olive oil in a large saucepan over high heat. Grill the lamb well until browned on all sides. This takes about 8 minutes. Set the lamb aside to cool a bit before continuing so you don’t burn your fingers. Set the pan aside to use for the sauce.

2. Preheat the oven to 450 degrees.

3. Spread the Dijon mustard over the lamb chops with your fingers. Spread breadcrumbs on rack, pressing down lightly to ensure breadcrumbs adhere to lamb. Place on a baking sheet or baking sheet and bake in the preheated oven until desired doneness. Medium rare at 145 degrees takes about 15 minutes, depending on the actual size of the rack. Let the lamb rest for 5 to 10 minutes before slicing and serving.

4. While the rack is resting, heat the olive oil in the skillet you used to roast the meat over medium-high heat to make the sauce. Add the onions and sauté for about 5 minutes, until the onions start to turn translucent. Stir in the rosemary, parsley and flour until all white spots on the flour are gone. Pour in the chicken broth and grape juice and heat until the sauce begins to thicken, remove from heat.

5. Serve the lamb while it is hot, and spoon over the warm sauce.

Aerial View of Mustard Lamb with Herb Dressing and Salad