I’d taken out a frozen rack of lamb (I stockpile them from Costco) to cook for New Years Eve and take to my boyfriend who was supposed to be on call at the hospital, but he got sick, couldn’t eat (or work for that matter) and the lamb has been sitting in the fridge ever since.

So last night I decided to make a fancy dinner for no reason at all. This recipe for rack of lamb is unbelievable, super easy and quick!

Mustard Crusted Rack of Lamb – serves 2

Preheat the oven to 450 degrees.

Season one rack of lamb with salt and pepper on all sides. Heat 1 tb. vegetable oil in a pan and brown on both sides, about 4-5 minutes per side.

Remove the lamb from the skillet and (in this order) 2 tb. dijon mustard, 2 tsp. chopped garlic on all sides.

Combine 1/4 c. breadcrumbs and 1 tb. parm cheese in a bowl and press onto the lamb.

Roast the lamb in the preheated oven for 12-15 minutes or until a meat thermometer reads 145-150 degrees (for medium rare).

Let the meat rest for 5 minutes, slice the chops and serve!

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