Dijon Rack of Lamb

Dijon Rack of Lamb

cracking-pepper, freshly-ground-pepper, lamb, dijon, Panko

Christmas dinner means one thing in my family:  Rack. Of. Lamb.  

Foodie Note: Read through this recipe before Christmas dinner as it advises you to marinate the lamb overnight.  If this step gets skipped and the chef opts for a quick marination, no worries.  In my family we have a saying, “If you don’t tell them, they’ll never know…”  This may be morally questionable advice outside the kitchen, but let’s save that for another day.

This recipe was adapted from Metropolitan Market.

rack-of-lamb, marinate, thyme, garlic, fresh-lamb

seared-lamb, rack-of-lamb, dijon, raw, holiday-dinner, garlic

Serves 4


1 rack of lamb

¼ cup dijon mustard

3 cloves garlic, minced

4 springs thyme, chopped

1 tablespoon olive oil

1 cup Panko breadcrumbs



1)    Rub lamb with olive oil, salt and pepper.  Press garlic and thyme on the meat; marinate for 2 hours or overnight.

2)   Preheat oven to 425*F. Pour Panko breadcrumbs onto a clean plate.

3)   Heat a cast iron pan or shallow roasting pan over medium heat. Sear lamb, fat side down, in the hot pan.  When the meat starts to sizzle, place pan in oven and cook for ~5 minutes.

4) Remove pan from oven; spoon mustard onto meat and use a pastry brush to coat the meat up to the bone. Dip chops in Panko plate covering all sides of the meat.

4) Return meat to the pan and cook 10 more minutes.  The meat should register 110*F.  Set aside for 10 minutes to rest.

5) If you’d like reheat the lamb in a warm oven for 5 minutes; medium rare will be 145*F.  Slice into chops and serve alongside Salt and Pepper Fingerling Potatoes and herbed Greek yogurt.

Dijon, thyme, rack-of-lamb, roasted, pan-fried, marinate, rare