Herb-Crusted Rack of Lamb with a Mustard Layer
Inspired by techniques from NYT Cooking and America's Test Kitchen.
This follows the classic persillade rack of lamb method, with one change: a homemade mustard paste of mustard powder, crushed seeds, lemon and honey is brushed on before the herb crumb. It adds a gentle heat and helps the crust grip the meat.
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Method
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EU nutrition claims
- Source of protein: 3.8 g protein per 100 kcal, about 15% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.3 g per serving
4.6 % of the 50 g daily maximum · 9.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large ovenproof frying pan or cast-iron pan
- wire rack set in a rimmed baking tray
- food processor or mini chopper
- pastry brush
- tongs
- carving board
- sharp knife
- foil
- instant-read probe thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 878 kcal |
| Protein | 33.4 g |
| Carbohydrate | 13 g |
| of which sugars | 2.6 g |
| of which free sugars | 2.3 g |
| Fat | 76.4 g |
| of which saturates | 28.7 g |
| Fibre | 1.4 g |
| Salt | 1.99 g |
Protein per 100 kcal
3.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
