Recipe: Rack of Lamb with Mustard-Seed Crust for Diane

Rack of Lamb with Mustard-Seed Crust
Recipe courtesy Michael Lomonaco.

1/4 lb. (1 stick) unsalted butter
2 egg yolks
1/2 cup breadcrumbs
2 Tbs. dried rosemary
1 Tbs. mustard seeds
1/3 cup Dijon mustard
1 tsp. salt
1 tsp. cracked black pepper
2 racks of lamb, 8 ribs each (this allows 4 chops per person)
2 Tbs. olive oil

Well in advance (anywhere from 2 hours to a week) of making the lamb, combine unsalted butter, egg yolks, breadcrumbs, dried rosemary, mustard seed and Dijon mustard in the bowl of a food processor and pulse until thoroughly mixed. Line a loaf pan with plastic wrap. Using a spatula, spoon the mustard crust mixture into the pan, smooth the surface and place in the refrigerator. Allow the crust to chill until solid. Preheat oven to 350 to 375 degrees. Season racks of lamb with salt and cracked black pepper. Heat olive oil in a heavy skillet over medium heat for 2 minutes. Place the racks, meat side down, in the skillet and brown for 2 to 3 minutes to achieve a crisp brown coating. Turn meat and cook 1 minute more on the bone side. Remove from pan and transfer to a roasting pan. Place the racks in the oven and cook 8 to 10 minutes for medium rare. While the lamb is roasting, remove the mustard crust by lifting the plastic wrap out of the loaf pan. You should now have a slab of seasoned mustard crust. Cut the loaf of herb butter into 1/2"-thick slices. Refrigerate until the lamb has cooked for 8 to 10 minutes. Remove the lamb from the oven, lay the slabs of seasoned mustard crust on the meat side of the lamb and press the butter with your fingertips to help it adhere to the meat. Return the lamb to the oven for 5 minutes more to allow the butter to form a crust. Remove the racks from the oven and allow them to cool for 5 minutes before slicing into individual chops or 4-rib rack portions.

Servings: 4 (4-rib) rack portions