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Video:Classic Rack of Lamb With Dijon Gratin

with John Mitzewich

Impress your loved ones with this classic preparation of rack of lamb. See how to trim and roast it to a perfect medium-rare, and finish your rack of lamb with a very traditional Dijon mustard and breadcrumb crust, or gratin.See Transcript

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Transcript:Classic Rack of Lamb With Dijon Gratin

Hi, I'm Chef John Mitzewich for About.com. Today I'm going to show you the classic roast rack of lamb.

Choose a Rack of Lamb

So, we need one rack of lamb, these are about 1 1/2 pounds. They come already trimmed, which is called "Frenched" which means those 8 bones have been trimmed of fat. Ask the butcher if you are not sure.

Trim the Rack of Lamb

Now, the loin part of the rack is already trimmed. There is no real fat to trim there - we're not going to worry about that silver skin. But, between the loin and the bone you can see me trimming that thick layer of fat. That's the only trimming this needs. Be careful, use a sharp boning knife, trim off any obvious chunks of fat. Stay away from the meat. If you're not sure what to trim, leave it alone.

Heat the Rack of Lamb

Pre-heat your oven to 450F. We're going to rub the lamb with a tbsp of olive oil. Some fresh black pepper and salt to taste. We're going to throw that into the oven for 15 minutes.

Make the Dijon Glaze

In the nice hot oven, and while that's cooking we are going to make a Dijon glaze, which is:
  • 2 tbsp Dijon mustard
  • 1 tsp balsamic vinegar
  • pinch of salt
  • 1 tsp Herbes de Provence, which is a classic French herb mix that has some rosemary and lavender. Easy to find in the spice rack at the store.
Give it a stir and set it aside.

Then, to give this a nice crispy crust, we're going to take some breadcrumbs, 1/3 cup and moisten it with 1 tbsp of olive oil, and salt and pepper to taste. Mix it up, it's going to look like wet sand. We're going to use that to top the mustard.

Season the Lamb

After the 15 minutes we're going to pull the lamb from the oven and paint on our mustard mixture. Then pour the breadcrumbs down the middle and using a fork press it into the mustard mixture, otherwise it will fall off. If there are any extra crumbs that fall off, juts push them underneath.

Bake the Lamb

Bake that for another 5 minutes, or until the internal temp is 130F, for medium-rare. Then let it rest, For a minimum of 10 minutes!

Now, to cut this, those bones along the bottom should be just barely separated, but when you cut into this you may have to give it a little push at the bottom to get through. This is not hard, simple cut in between each bone. Look how perfect and pink that is. Like I said, when you get to the bottom of each cut you may have to go through a tiny bit of cartilage. Since I let that rest there is no pool of blood. You have to let it rest before cutting.

That is an incredible, classic rack of lamb, with a very traditional Dijon and breadcrumb gratin. It's delicious, great for entertaining, perfect for that special dinner party. I hope you give it a try. Enjoy.
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