Rack of Lamb with Feta and Sweet Mustard Crust

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Photo of Rack of Lamb with Mustard and Feta 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.


  • 1 rack of lamb
  • Bavarian-Style sweet mustard ("Weißwurstsenf")
  • ½ cup / 120ml 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


  1. Preheat oven to 400°F / 175°C
  2. In a food processor blend together breadcrumbs, garlic, rosemary, tarragon, 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 from 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, ca. 20 minutes.
  7. Let rest for a few minutes. Slice carefully.

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

Yields ca. 4 servings (2 chops per serving).

Preparation time ca. 45 minutes.