Featured Recipe

Mustard and Herb crusted Leg of Lamb



  • 1/2 cup fresh bread crumbs
  • Tbsp. minced garlic
  • Tbsp. chopped fresh rosemary
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 2 Tbsp. olive oil
  • 1 5-7lb. leg of lamb
  • 1 Tbsp. Dijon mustard


  1. Preheat oven to 450°F and move oven rack to the center position.
  2. In a large bowl, combine bread crumbs, garlic, rosemary, 2 tsp. salt and 1/4 tsp. pepper. Toss in 2 Tbsp. olive oil to moisten mixture. Set aside.
  3. Season the rack with salt and pepper. Heat 2 Tbsp. olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1-2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with mustard and roll in break crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
  4. Arrange the rack bone side down in the skilled. Toast the lamb in preheated oven for 12-18 minutes, depending on the degree doneness you want. With the meat thermometer, take a reading in the center of the meat after 10-12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5-7 minutes, loosely covered, before carving between the ribs.


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