Mustard and Spice-Crusted Rack of Lamb

by Chef Tony Maws

Serves 4

Ingredients

• 0.25 cup Dijon mustard
• 1 tablespoon cumin seeds, toasted
• 1 teaspoon coriander seeds, toasted
• 1 teaspoon ground black pepper
• 1 tablespoon parsley, chopped
• 1 tablespoon tarragon
• 1 teaspoon rosemary, chopped
• 1 cup plus 2 tablespoons extra virgin olive oil
• kosher salt
• 1 8-bone rack of lamb (you can also use individual lamb chops)

Directions

1. Preheat the oven to 375 degrees.
2. To make the mustard rub, mix the first 7 ingredients and 1 cup of olive oil in a mixing bowl (reserving the two tablespoons of extra virgin olive oil for later).
3. Season the rack of lamb liberally with kosher salt and the mustard rub and let sit for at least one hour. This can also be done the day before.
4. Heat a black steel or cast iron pan with the remaining two tablespoons of olive oil. Sear the lamb rack evenly on all sides.
5. Place the rack in the preheated oven for 20 minutes or until a skewer or cake tester inserted into the rack is warm when removed. Alternatively, use a meat thermometer and remove when it reaches 130 degrees.
6. Let the rack rest for 10 minutes before slicing into individual chops and serving.

 

Calendar

 

• Cotuit Classes for the Aspiring Cook
• Cambridge Chili Cook Off
• Soup’s On at Myers + Chang
• Boston's Chocolate Trolley Tour
• Ultimate Chocolate Bar at Aragosta
• Fireside Chat at The Fireplace
• Café Fleuri’s Chocolate Bar Returns
• Burrito Bowl

Sonsie
Chef Bill Poirier

• 23 More Reasons to Dine at Grill 23
• A Touch of France
• Sup on Sundays at 606 Congress
• Provencal Super Bowl Treats at Sel de la Terre
• Enjoy Oyster Oblivion at Myers + Chang
• Game Day Fun at Flora
• Bottomless Plates of Pasta
• Cheer on the Pats at Church
• Chicken Dinner Sundays at The Metropolitan Club
• Aragosta's Ultimate Chocolate Bar
• Meaty Super Bowl Treats
• Spend Game Day at Davio's
• Fondue Sundays Return to Beacon Hill
• It's a Pats Party at Davio's Foxboro
• Steaks for a Steal at Mooo
• Patriots Pairings Menu from Brasserie Jo
• Cheer on the Pats at Pigalle

• Duking it Out at Sibling Rivalry
• 23 More Reasons to Dine at Grill 23
• Wine and Dine Mondays at Beacon Hill Bistro
• Monday Night Roasts
• Industry Nights in Cohasset
• Wine Mondays at L'Espalier
• Dollar Monday at Red Rock Bistro
• No Boundaries Night at Aka Bistro
• Months Worth of Wine Mondays at Ashmont Grill
• Date Night on the Cheap at Myers+ Chang
• Guest Chef Monday Series Returns to Stella
• Ooey Gooey Mondays at Church
• Winter Wines for Monday Evenings
• Ladies First at Abby Park
• Cook Your Way Through the Winter at Pigalle
• One Love at East Coast Grill
• Steaks for a Steal at Mooo
• $1 Oyster Mondays at Rialto

• Sake Bomb Tuesdays at Uni
• Show & Taste Tuesday at Sibling Rivalry
• Dollar Deal Tuesdays
• Middle Eastern Eats in the South End
• Grilled Cheese Tuesdays at dante
• $1 Oysters at 51 Lincoln
• Date Night on the Cheap at Myers+ Chang
• Five Years & Five Courses at 51 Lincoln
• Tuesdays Get Taco-ed at the Metropolitan Club
• dbar Hosts Show Tune Tuesdays
• Beer Tasting Tuesday at Sel de la Terre
• $2 Taco Tuesday at Tremont 647
• Taco Tuesdays at La Verdad

• Late Night Oysters at Sel de la Terre
• Sneak Away to Ceia's for Wine Wednesdays
• Twin Lobster Wednesdays at the Met Club
• Wednesday Night Flights at 51 Lincoln
• Oyster Wednesdays at Abby Park
• Sel de la Terre's Wine-Filled Wednesday
• Five Years & Five Courses at 51 Lincoln
• Amuse Yourself at Bokx 109
• Celebrity Chefs at Summer Shack

Win a $50 Gift Certificate subscribe to e-licious

• Bask in a New Cask at Russell House
• Sipping the Winter Away at Meritage
• Masa's Salsa Thursdays
• Williams Sonoma Chef Series
• Steak Frites Thursday at The Met Club
• Thursday Night Oyster Fest at Ashmont Grill
• Five Years & Five Courses at 51 Lincoln
• Bella Notte by Boston Harbor

• Brasserie Jo Hosts Fashion Show Fridays
• Rustic Kitchen’s Friday Night Cooking Show
• Pop Rocks! on Fridays at dbar