Crusted Rack of Lamb


Wow your dinner guests with the stunning presentation and awesome flavors of Miller's and lamb. Thanks to Chef Jacky Francois!


  • 2 racks of lamb
  • 1/2 cup of panko breadcrumbs
  • 1 bunch of mint or thyme
  • 3 tbsp. Miller’s Banana Pepper Mustard
  • 4 oz. beef stock
  • 1 tsp. of butter
  • salt and pepper to taste


  1. In a small pot, simmer the beef broth with mint (or thyme) leaves until flavor is infused.
  2. Strain leaves and pour broth into small serving cups.
  3. Pre-heat oven to 400 degrees.
  4. Sprinkle lamb racks with salt and pepper.
  5. Coat lamb evenly with Miller's Mustard, then dredge in breadcrumbs, shaking off excess.
  6. Set the racks fat side up on a large rimmed baking sheet.
  7. Melt butter and pour over chops, lightly coating any exposed bread crumbs.
  8. Bake lamb for about 40 minutes for medium chops or use a probe to measure the internal temperature: 145 degrees for rare, 160 degrees for medium and 170 degrees for well done.
  9. Cut each rack into three double bone servings.
  10. Serve with mint au jus.
MainsJim Hargreaves