Perfection takes years to master.
The foundation for what is today Iowa Lamb Corporation began back in 1950 when Larry Rule launched his career in the livestock business. A commitment to producing and releasing to market only the highest grade product has been the guiding principle of the Rule family business since its inception. The Rule family has spent years developing lasting relationships with premier lamb growers.
Still a family-owned enterprise today, the company insists upon consistency and performance at every level of production and delivery.
- Our suppliers are limited to major growers who meet our high standards of breeding and raising 100% domestic lambs.
- Our feed yard operators oversee a rich grain feeding program that is pristine and hormone free.
- We select only premium carcasses for processing and set the bar for the industry’s highest trim standards.
- Carcasses are fabricated into cuts within 24 hours after slaughter, adding an extra measure of freshness to our products.
- Our guaranteed delivery means that you can count on the freshest product all the time.
Mustard and Herb Crusted Rack of Lamb
Active time: 25min
Start to finish: 1 1/2 hr
Makes: 8 Servings
Ingredients
- 1 1/2 cups fine fresh bread crumbs
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh mint
- 1 1/2 teaspoons minced fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 1/2 tablespoons olive oil
- 3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
- 2 tablespoons Dijon mustard
Special equipment: an instant-read thermometer
Preparation
Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
Put oven rack in middle position and preheat to 400°F.
Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.