Horseradish, Garlic, & Mustard Rack Of Lamb

January 8th, 2008 by Jeff in Main Dishes

If you read through this site for a while, you will quickly learn that lamb is one of my favorite foods. Probably the best (and most expensive) cut is the rack of lamb. The word tender is just not descriptive enough when it comes to this dish. Rack of lamb is very flavorful and is eaten all over the world.

Even if you generally do not eat your red meat rare/medium rare, you should think twice about it with this dish. A well done lamb chop is nothing much to talk about. At the most, I would stand for medium, and even then I would be a bit disappointed.

This recipe is not all that uncommon, I just added horseradish and a bit of a different technique. We enjoy this meal every so often whenever there is a good sale on racks of lamb. It can be a pricey cut, so keep your eyes peeled for sales on it.


  • 2 rack of lamb cuts.
  • 5 cloves of garlic, minced finely.
  • 1 cup seasoned bread crumbs.
  • 5 tablespoons of Dijon mustard.
  • 2 1/2 tablespoons prepared horseradish.
  • 2 tablespoons fresh grated Parmesan cheese.
  • Salt and pepper.
  • Canola oil.
  • Olive oil.


Preheat your oven to 450.

In a large skillet, add enough Canola oil to cover the bottom of the pan. Liberally salt and pepper each rack, on all sides.

Heat the skillet to medium high and once it is hot, add the rack, fat side down. Sear until golden brown, about 3-4 minutes. Turn and sear the other side. Remove from heat and let cool about 10 minutes. Repeat for second rack.

Mix together the garlic, mustard, and horseradish. Using a spatula, spread on both sides of the rack of lamb, liberally.

Mix together the cheese and the breadcrumbs. Press the lamb chops into the mixture and coat both sides.

Place the racks into a roasting pan, and drizzle olive oil over both.

Cook in the oven until meat thermometer reads 145 degrees. Let rest for 10 – 15 minutes, and then carefully slice into individual chops. Serve immediately.

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