Mustard & rosemary-crusted rack of lamb

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• Moosepup

  26 December 2007

  Moosepup rated and commented on this recipe

  

  Simple and extremely tasty. As an aside, I found my lamb to be completely uncooked at the 15 minute mark, but 25 minutes gave us beautiful pink meat.

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• HayleyGrice

  22 April 2008

  HayleyGrice rated and commented on this recipe

  

  Well received by my guests. The timings are way out, however. I had fairly big cutlets and they took 45 minutes, and were still very pink on the inside.

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• Poshjon

  11 January 2009

  Poshjon commented on this recipe

  Had my 13 year son do the prep. and cooked it for around 30 minutes as my wife doesn't like meat too pink. A really easy dish to cook and to my surprise, the boys enjoyed these as well as my wife.

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• di

  16 January 2009

  di commented on this recipe

  My husband is not to keen on Mustard but thoroughly enjoyed this, as did all of our dinner guests. Very simple but delicious!

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• Caroline

  07 April 2009

  Caroline rated and commented on this recipe

  

  Cooked this for a dinner party. Wonderful flavours and not too overpowering on the mustard. The cooking times were right for me although I marinated and cooked my lamb as smaller 3 rib joints.

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• Slowcooker

  12 April 2009

  Slowcooker commented on this recipe

  Suggest that you cook for at least 30 mns or it is still bleating!!!!!

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• Samantha

  28 June 2009

  Samantha rated and commented on this recipe

  

  Really easy to prepare and cook and absolutely lovely!! I gave mine an extra few minutes and still pink.

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• laurabee

  20 July 2009

  laurabee rated and commented on this recipe

  

  This was lovely! I gave it about 30 mins and the lamb was still pink in the middle. The coating was a lovely flavour ans would definitely make again! :)

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• ChrisA

  14 August 2009

  ChrisA commented on this recipe

  Great recipe! Some leftover vinaigrette combined with the juices from the pan made a lovely sauce.

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• Helena Tummy

  28 March 2010

  Helena Tummy rated this recipe

  

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• ND

  15 April 2010

  ND rated and commented on this recipe

  

  We made this for Easter Sunday. I cut the mustard quantities a little as I was worried it would be too mustardy, but my guests (I don't eat meat!) said the mustard taste was very slight, so next time I will use the quantities given. The cooking timings were perfect for our racks, which were relatively small, it only took about 15 minutes in a fan assisted oven. Any more and it would have been overcooked.

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• Irene

  18 April 2010

  Irene rated and commented on this recipe

  

  Delicious! For those who think that it requires more cooking time, perhaps you did not have the rack at room temperature before cooking.

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• Staggerlee

  02 August 2010

  Staggerlee rated and commented on this recipe

  

  Really enjoyed this this. I had some fear the the meat would be overpowered by the amount of herbs but I needn't have worried.

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• LMP

  07 September 2011

  LMP rated and commented on this recipe

  

  nice, but i have a similar and nicer recipe which includes breadcrumbs

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• Jenny

  18 May 2012

  Jenny rated and commented on this recipe

  

  I have cooked this a few times and it is so easy and tastes fantastic.

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• QueeJane

  15 April 2013

  QueeJane rated and commented on this recipe

  

  it was really yummy. Easy to do aswell !!!!!!

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Ingredients

• 6 baby or 3 large French trimmed rack of lamb (most supermarkets sell these ready-prepared)
• olive oil
• 4 tbsp Dijon mustard
• 3 garlic cloves , crushed
• 3 tbsp rosemary , very finely chopped
• 4 tbsp dried parsley

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 25 mins

Ingredients

• 6 baby or 3 large French trimmed rack of lamb (most supermarkets sell these ready-prepared)
• olive oil
• 4 tbsp Dijon mustard
• 3 garlic cloves , crushed
• 3 tbsp rosemary , very finely chopped
• 4 tbsp dried parsley

341 kcalories, protein 35.6g, carbohydrate 2.1g, fat 21.2 g, saturated fat 8.6g, fibre 0.8g, salt 1.01 g

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