Rack of Lamb with Dijon Herb Coating

cuisine French
difficulty Moderate
season Spring
season Year Round
serves 8


4 racks of lamb (6 or 7 ribs each, about 1 1/2 pounds each fully trimmed and tied) 4 large garlic cloves 1 teaspoon sea salt 4 tablespoons dijon mustard 1 tablespoon fresh rosemary 4 tablespoons freshly squeezed lemon juice 1/2 cup extra virgin olive oil 1 cup day old bread, 1/8" cubes (crusts cut off) from a Pullman style white loaf 4 tablespoons unsalted butter, melted


  1. Preheat the oven to 500 degrees F.
  2. Wrap each of the exposed rib bones in aluminum foil to keep from burning. Place each rack fat side up on a cutting board and lightly score the fat in one direction and then the other so that it looks crosshatched (do not cut all the way through to the flesh).
  3. In the bowl of a food processor add the garlic, salt, mustard, rosemary and lemon juice. Whir until combined. Slowly drizzle the olive oil through the tube until the mixture has the consistency of a creamy mayonnaise.
  4. Use a pastry brush to evenly spread the mustard sauce over the fatty tops and sides of the lamb racks. For the best finished flavor, be certain the sauce goes into the cross hatched fat.
  5. Place the racks of lamb, fat side up, on a wire rack set inside of a half sheet baking tray and place on the middle rack of the oven for 10 minutes to sear the lamb's exterior. Remove the lamb from the oven and reduce the oven temperature to 375 degrees F.
  6. Spread the bread cubes over the seared fat and drizzle the bread with butter. Return to the oven for 15 to 20 minutes, or until an instant read thermometer reads 125 degrees F. (rare, but the meat will continue to cook when removed from the oven).
  7. Let the meat stand, tented with aluminum foil, for 15 minutes before carving and serving.