Sliced meat on a wooden board, surrounded by herbs, spices, and a small bowl of sauce.

Roasted Rack of Lamb with a Parmesan Mustard Herb Crust

Name: Roasted Rack of Lamb with Mustard Herb Crust | Thermador Recipes
Ingredients: 2 racks lamb (1 to 1 1/2 lbs. each), trimmed; 2 Tablespoons Dijon Mustard; 2 Tablespoons Olive Oil; 1 Tablespoon Honey; 2 teaspoons Worcestershire Sauce; 1/2 teaspoon smoked Paprika; 1 Tablespoon chopped fresh Herbs of choice (parsley oregano, thyme, and/or rosemary); 3 cloves Garlic, minced; Kosher Salt, to taste; Fresh ground Black Pepper, to taste; 3/4 cup Bread crumbs; 1/4 cup fresh grated Parmigiano-Reggiano Cheese (or similar hard cheese)

Herb-crusted racks of lamb brushed with a mustard‑honey glaze and rolled in a Parmesan‑breadcrumb coating—seared for a caramelized exterior, then roasted until tender and juicy. Elegant yet straightforward, this showstopping main serves 4–6 and pairs beautifully with roasted vegetables or a simple pan sauce for a special-occasion meal.

Ingredients

4-6 servings:

2 racks lamb (1 to 1 1/2 lbs. each), trimmed

2 Tablespoons Dijon Mustard

2 Tablespoons Olive Oil

1 Tablespoon Honey

2 teaspoons Worcestershire Sauce

1/2 teaspoon smoked Paprika

1 Tablespoon chopped fresh Herbs of choice (parsley oregano, thyme, and/or rosemary)

3 cloves Garlic, minced

Kosher Salt, to taste

Fresh ground Black Pepper, to taste

3/4 cup Bread crumbs

1/4 cup fresh grated Parmigiano-Reggiano Cheese (or similar hard cheese)

Instructions

Step 1

Preheat the oven to Roast at 350°F with the rack near the center of the oven.

Step 2

Rinse and pat the lamb racks dry. Trim any excess fat from the racks. Season lightly with salt and pepper.

Step 3

Heat a large skillet (cast iron is preferred) over high heat. One rack at a time, sear the meat on the racks until nicely browned, about 2 minutes per side. If desired, this can be done an hour or two ahead of time; just leave the lamb at room temperature after searing.

Step 4

In a bowl, whisk together the Dijon mustard, olive oil, honey, Worcestershire sauce, paprika, herbs, and garlic. Season lightly with salt and pepper. In another bowl combine the breadcrumbs and Parmigiano-Reggiano cheese.

Step 5

Brush the meat of the lamb racks with the mustard mixture. Roll the racks in the bread crumb/Parmigiano-Reggiano mixture, pressing the crumbs to help them adhere.

Step 6

Place the racks, bone side down (you may need to interlock the bone ends to make them fit) on a baking sheet pan or in a roasting pan. Arrange the racks so the meaty part faces outside of the pan. Roast for 20-30 minutes, depending on size and preferred doneness. (You can use an instant-read thermometer inserted into the center of the meat to check the doneness; 125-130°F for rare - 135-140°F for medium).