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Name: Mustard Crusted Rack of Lamb
Prep time: 30 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: not set
Ingredients: 1 (1 1/2 lbs) whole rack of lamb trimmed of fat; 2 tablespoon Dijon mustard; 2 teaspoon minced garlic; 1/4 cup Bread crumbs; 1 tablespoon grated Parmesan; Optional fig chutney:; 1 1/4 cups Red wine vinegar; 1/4 pound Brown sugar; 1/2 onion chopped; 3/4 teaspoon yellow mustard seeds; 1/8 Lemon zest; 1/4 Cinnamon stick; 1/8 teaspoon ground allspice; 1/8 teaspoon ground cloves; 1/2 pound fresh figs stems removed & halved

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INGREDIENTS

1 (1 1/2 lbs) whole rack of lamb ; trimmed of fat
2 tablespoon Dijon mustard
2 teaspoon minced garlic
1/4 cup Bread crumbs
1 tablespoon grated Parmesan
Optional fig chutney:
1 1/4 cups Red wine vinegar
1/4 pound Brown sugar
1/2 onion ; chopped
3/4 teaspoon yellow mustard seeds
1/8 Lemon zest
1/4 Cinnamon stick
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 pound fresh figs ; stems removed & halved

Servings

INSTRUCTIONS

Preheat 450.

Season lamb on all sides with salt & pepper. Combine bread crumbs & Parmesan in small bowl. Heat cast iron (or nonstick) skillet over med-high heat. Once hot, add vegetable oil. When oil almost smoking, add lamb and brown 2-3 mins per side. Let cool for several mins. Spread the dijon evenly over all sides of the lamb with back of spoon. Spread minced garlic in same manner. Sprinkle bread crumbs evenly on all sides and rub in. Place lamb on greased cookie sheet. Bake at 450 for 12-15 mins, until 122-125 degrees. Let sit 5-10 mins until meat thermometer reads 130 degrees. Carve chops & serve immediately.

Fig chutney (optional; can be made days ahead of time and chilled in fridge):

Combine vinegar, brown sugar, onion, mustard seeds, lemon zest, cinnamon stick, allspice & cloves in medium saucepan. Bring to boil. Reduce heat and simmer until reduced & syrupy. Add figs and cook gently about 30 mins. Transfer to a bowl and let cool to room temperature. Server or chill until use.

NOTES

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Mustard Crusted Rack of Lamb

1 (1 1/2 lbs) whole rack of lamb trimmed of fat
2 tablespoon Dijon mustard
2 teaspoon minced garlic
1/4 cup Bread crumbs
1 tablespoon grated Parmesan
 Optional fig chutney:
1 1/4 cups Red wine vinegar
1/4 pound Brown sugar
1/2 onion chopped
3/4 teaspoon yellow mustard seeds
1/8 Lemon zest
1/4 Cinnamon stick
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 pound fresh figs stems removed & halved

Preheat 450.

Season lamb on all sides with salt & pepper.  Combine bread crumbs & Parmesan in small bowl.  Heat cast iron (or nonstick) skillet over med-high heat.  Once hot, add vegetable oil.  When oil almost smoking, add lamb and brown 2-3 mins per side. Let cool for several mins.  Spread the dijon evenly over all sides of the lamb with back of spoon.  Spread minced garlic in same manner.  Sprinkle bread crumbs evenly on all sides and rub in.  Place lamb on greased cookie sheet.  Bake at 450 for 12-15 mins, until 122-125 degrees.  Let sit 5-10 mins until meat thermometer reads 130 degrees.  Carve chops & serve immediately.

Fig chutney (optional; can be made days ahead of time and chilled in fridge):
Combine vinegar, brown sugar, onion, mustard seeds, lemon zest, cinnamon stick, allspice & cloves in medium saucepan. Bring to boil. Reduce heat and simmer until reduced & syrupy.  Add figs and cook gently about 30 mins.  Transfer to a  bowl and let cool to room temperature.  Server or chill until use.

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Nutrition

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Serving Size: 1 Serving (352g)
Recipe Makes: 2 Servings

Calories: 419
Calories from Fat: 26 (6%)

Amt Per Serving		% DV

	Total Fat 2.8g	4 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.7g
Cholesterol 2.7mg		1 %
Sodium 345.2mg		12 %
Potassium 495.6mg		13 %
Total Carbohydrate 92.5g		27 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 87.2g
Protein 5.3g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 419

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