Mustard-Crusted Rack of Lamb with Tarragon Cream Sauce

This elegant rack of lamb uses Dijon mustard and fresh tarragon for a flavorful but restrained crust that complements the lamb without overpowering it. It’s a classic restaurant dish that works beautifully for special occasions.

Use local lamb when you can find (or afford) it. I paid nearly double for local over New Zealand lamb this time — but when you’re cooking to impress, it’s worth it.

Time: ~45 minutes
Serves: 4

Ingredients

Lamb

• 2 racks of lamb, frenched

• Salt and pepper

• Olive oil

Mustard Crust

• 3 tbsp Dijon mustard (Maille or similar)

• 1 cup plain bread crumbs

• 1 tbsp garlic, minced

• 1 tbsp fresh parsley, chopped

• 1 tbsp fresh tarragon, chopped

• 1 tbsp paprika

• 1 tsp salt

• 1 tsp black pepper

• 2 tbsp olive oil

Tarragon Cream Sauce

• 1 shallot, diced

• 1 tbsp garlic, minced

• ½ cup white wine

• ½ cup heavy cream

• 1 tbsp Dijon mustard

• 1 tbsp fresh tarragon, chopped

• 1 tbsp fresh parsley, chopped

• ½ tsp salt

• ½ tsp black pepper

Instructions

Prepare the Lamb

1. Preheat oven to 350°F.

2. Season the racks generously with salt and pepper.

3. Heat olive oil in a pan over high heat.

4. Sear the lamb on all sides until well browned.

5. Transfer to a baking tray, rib side down.

Apply the Mustard Crust

1. Spread Dijon mustard evenly over the meat side of each rack.

2. In a bowl, combine bread crumbs, garlic, parsley, tarragon, paprika, salt, pepper, and olive oil.

3. Press the bread crumb mixture firmly onto the mustard-coated lamb.

4. Bake for 15–20 minutes, depending on desired doneness.

   • If the crust browns too quickly, loosely cover with foil.

Make the Tarragon Cream Sauce

1. In a saucepan, sauté shallots for about 1 minute.

2. Add garlic and cook just until fragrant.

3. Quickly add white wine before garlic browns.

4. Reduce wine by one-quarter.

5. Add heavy cream and Dijon mustard.

6. Simmer until slightly thickened.

7. Season with salt and pepper.

8. Remove from heat and stir in tarragon and parsley.

To Serve

1. Slice the rack into chops.

2. Spoon tarragon cream sauce over the lamb.

3. Serve immediately.

Notes from the Kitchen

• This dish is about balance — the mustard should support the lamb, not dominate it.

• Let the lamb rest briefly before slicing to keep it juicy.

• Perfect for Valentine’s Day, anniversaries, or an Easter dinner for a smaller group.