Rack of Lamb with Feta and Sweet Mustard Crust

An interesting experiment, using up some leftover Weißwurstsenf (sweet mustard): Rack of lamb covered with a crust of sweet mustard, breadcrumbs, garlic, rosemary, feta cheese and olive oil.

This turned out to be a very nice combination: the mustard goes very well with the lamb meat and the crust. This dish is remarkably fast to prepare and very elegant.

Ingredients

• 1 rack of lamb
• Bavarian-style sweet mustard ("Weißwurstsenf")
• ½ cup / 120 ml breadcrumbs
• 2 cloves garlic
• 1 tsp dried rosemary
• ¼ tsp dried tarragon
• ¼ tsp cayenne pepper
• 2 tbsp feta cheese
• 1 tbsp butter
• 3 tbsp olive oil
• ¼ tsp salt (or to taste)
• 1 tbsp olive oil
• freshly ground pepper

Preparation

1. Preheat oven to 400°F / 200°C.
2. In a food processor, blend together breadcrumbs, garlic, rosemary, tarragon, cayenne pepper, salt, butter, feta cheese and 3 tbsp of olive oil.
3. Season rack of lamb with freshly ground pepper.
4. Set frying pan over high heat. Add 1 tbsp of olive oil. Brown rack of lamb well on all sides.
5. Coat rack of lamb with a thin layer of the sweet mustard. Then coat with the breadcrumb mixture.
6. Place rack of lamb fat-side up in the pan (if ovenproof) or on a baking sheet. Bake in the oven until the core temperature has reached 135°F / 57°C (for medium-rare) and the crust has turned golden brown, about 20 minutes.
7. Let rest for a few minutes. Slice carefully.

In the photo, the lamb is served with potatoes and braised onions.

Yields about 4 servings (2 chops per serving).

Preparation time about 45 minutes.