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Rack of Lamb with Parsley, Dijon mustard Herb Mixture. This was one of my favorite dishes I learned when I was in culinary school earlier this year. I never knew lamb and Dijon mustard was such a perfect combination. The meat was cooked perfectly to medium rare paired with the Dijon mustard herb mixture. I can’t express how delicious this combo is! You just have to make it and try it for yourself. I promise this recipe is on the simple side. And I am making this for our Friendsgiving Dinner tonight! I can’t wait for my friends to try this! Mmmmhhhh!!!


Ingredients: Servings 12 people 3 rack of lamb handful of parsley, finely chopped 3 cloves of garlic, finely minced 3 tablespoonful of Dijon mustard 1 cup of bread crumbs 3 tablespoons of evvo

salt and pepper to taste


  1. Preheat the oven to 425 degrees.

  2. Heat up a medium size stainless steel/nonstick pan on medium high, coat the pan with a tablespoon of evoo and place the fat side of the rack down. If you hear it sizzle, its exactly what you want. Sear 2-3 minutes on both sides. Repeat for the other two racks.

  3. Mix the parsley, garlic, Dijon mustard and bread crumbs together with the remaining 2 tablespoon of evoo, and coat the rack 1) with the Dijon mustard (1 tablespoon per rack), 2) mixture.

  4. Place the racks onto a cookie sheet and pop it into the oven at 425 degrees for 15-20 minutes. If you want your lamb to be medium-rare the temperature you want it at would be 120 – 125 degrees. (see notes bellows for doneness temperature).

  5. Take the racks out, cover it loosely with foil and let it rest for 10-15 minutes before cutting into them. That way it will lock the heat in. If you immediately cut into the meat all the extra liquid that was trapped into the meat will pour right out. Word of advice, let your meat rest before cutting into it.

  6. Time to serve, cut the rack into even chops and season with some salt if needed. Otherwise, go devour it. ITS SERIOUSLY THAT DELICIOUS!

Note: The Right Temperature for the Doneness You Want

For those who prefer their lamb at doneness, here's a reference chart for the corresponding temperatures before any resting time:

Rare: 115 to 120°F Medium-Rare: 120 to 125°F Medium: 130 to 135°F Medium-Well: 140 to 145°F Well-Done: 150 to 155°F

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