Mustard Encrusted Rack of Lamb, Oven Roasted Red Bliss Potatoes & Brussels Sprouts with Bacon, Red onion & Pomegranate Molasses – Serves 2 to 3 with left over veggies.

Starting to try out recipes for Thanksgiving and Christmas, or any day of the week, for that matter. In order to get everything on the table at the same time, we need to coordinate the cooking. The lamb cooks best at 425 degrees, so that’s the temp we’ll use to cook it all.

POTATOES: Ingredients

  • 2# small red bliss potatoes – cut into uniform pieces (Keep the small ones whole, cut the larger into 1/2 or 1/4 to create uniform sizes
  • 4 tbsp. sweet butter
  • Salt & Pepper

Wash and prep the potatoes. Cut up the butter and toss into the pan. Add salt & pepper. Put the pan in the middle of the oven and roast for approx. 1 hour, tossing periodically so they don’t stick to the pan and will get soft inside and crispy outside.



  • 2# brussels sprouts, end trimmed and cut in half if necessary
  • 2 tbsp. olive oil
  • 1/2 red onion, rough chopped
  • 5 strips bacon, cut into 1″ pieces
  • 2 oz. nuts, preferably walnuts (tonight I used pine nuts because that’s what I had)
  • 2 oz. pomegranate molasses (you can also use maple syrup, or cooked down balsamic vinegar)

Trim the brussels sprouts and chop the onions and put on a large cookie sheet covered with foil. Drizzle the olive oil over the pan and toss to make sure all the veggies are coated. Put the pan into the oven and roast for about 20 minutes, tossing occasionally. Remove from the oven and set aside.

In the meantime, heat a large skillet (I used my 12″ skillet). Add the chopped bacon and cook it. You want to render the fat and crisp up the bacon. Add the walnuts and brown them. When the bacon is done, just turn the heat off and leave the pan there.


Just before serving everything, reheat the pan with the bacon and nuts, add the brussels and toss them until they are hot, then drizzle the pomegranate molasses. Toss them one last time and plate to serve.


RACK OF LAMB: Ingredients

  • 1 Rack of lamb, frenched – approx. 1.5#
  • 1/4C Dijon or Brown Mustard
  • 2 Tsp. chopped garlic
  • 1 Tsp. Thyme
  • 1 Tsp. Rosemary
  • 1 Tsp. Lawry’s Seasoned Salt
  • 1/4C Seasoned Bread Crumbs

Rinse the rack of lamb and pat dry with paper towels. Put into a roasting pan, so it is sitting naturally on the tips of the bones, creating it’s own rack. Blend the mustard, garlic and herbs together and spread on the lamb, both sides, using a basting brush. Sprinkle the bread crumbs on the top and set aside.


When you remove the brussels sprouts from the oven, put the rack of lamb in, on the top rack. It will need to cook 22 to 28 minutes, depending on the size and how rare you like it. Lamb, unlike pork, should be served medium, and should be removed from the oven when the internal temp reaches 125-130 on an instant thermometer. It needs to rest a few minutes before carving into ribs and will continue to cook.



Regardless of the seasonings you use, 425 for 22 to 28 minutes works great for rack of lamb. It will come out pink and juicy and tender. Enjoy.


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