The recipe is an old stand-by from Gourmet 1999 if you can believe it. It works equally well on beef tenderloin. It’s quite simple: essentially you slather on the mustard mixture and cook away. The mustard mellows out during the cooking process and the seasonings permeate the meat. When done you are left with delicious, flavorful meat coated with a satisfying crust. It is a great choice for dinner guests. A rack of lamb (or beef tenderloin) is unfussy, serves many, and is a crowd-pleaser (especially with a nice potato side). It also looks impressive, even though it's quite simple to prepare.
Rack of lamb with mustard-thyme crust (adapted from Bon Appetit, 1997 via epicurious.com)
1/3 cup Dijon mustard
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
1 1/4-pound rack of lamb, well trimmed
1 cup plain bread crumbs (variation: Matzo meal)
Fresh thyme sprigs (optional)
Preheat oven to 425°F. Whisk mustard, garlic and chopped thyme in small bowl to blend. Sprinkle lamb with salt and pepper. Place lamb on a roasting rack, rounded side up. Spread mustard mixture evenly over lamb. (Lamb can be prepared up to 6 hours ahead. Refrigerate uncovered.)
Press bread crumbs onto mustard coating on lamb. Roast lamb until thermometer inserted into center registers 130 to 140 degrees F for medium rare or 140 to 150 degrees F for medium. Will take 30-45 minutes: check periodically. Garnish with thyme sprigs, if desired, and serve.