Impress your guests with this beautiful roast rack of lamb. The very traditional Dijon mustard crust, or gratin, not only gives the lamb a great flavor, but also adds a nice texture. This classic restaurant lamb recipe is surprisingly easy to make at home.

Makes 4 Portions Roast Rack of Lamb with Dijon Gratin

Ingredients

• 2 trimmed racks of lamb (about 1 1/2 pounds each)
• 1 tbsp olive oil
• 1/2 tsp fresh ground black pepper
• salt to taste
• 2 tbsp Dijon mustard
• 1 tsp balsamic vinegar
• 1 tsp Herbes de Provence, or any Mediterranean dried herb blend
• 1/2 cup bread crumbs
• 1 tbsp melted butter

• Prep Time: 15 minutes
• Cook Time: 25 minutes

• Total Time: 40 minutes

Preparation

Pre-heat oven to 450 degrees F.

Place the lamb in a shallow roasting pan. Rub with the olive oil, and season with the fresh black pepper and salt to taste. Roast in the preheated oven for 15 minutes. Remove and reserve.

While the lamb is roasting, mix the mustard, vinegar, and herbs in a small bowl. Once the lamb is out, spread the mustard mixture evenly over the top. Mix together the breadcrumbs and butter, and press evenly onto the mustard coated lamb.

Return to the oven for another 5-7 minutes, or until the internal temp is 130 degrees F, for medium-rare. Let rest 10 minutes before slicing between the bones and serving.