Lamb with Dijon Herb Crust

Our lamb with dijon herb crust is the perfect meal for celbrating a dinner for two this holiday season. It’s full of delicious and deep savory flavors which compliment the lamb with the dijon mustard herb crust. Pair this dish with a complement of wine, a beautiful salad and fresh green beans to complete a 4 star restaurant meal any Chef would be proud to sit down to.

We’ll be honest. when we were testing our lamb with the dijon herb crust in the Dinner4Two test kitchen the savory smell wafted through out the kitchen and made our mouths water with anticipation of a bite. We couldn’t wait for Chef to cave it up for our tasting pleasure. This recipe won’t disappoint it will delight your taste buds…try it and surprise yourself you can cook such a mouth watering and delightful meal.


  • 1 rack of Lamb
  • ½ cup Dijon Mustard
  • ½ cup Stone Ground Mustard
  • ¼ cup chopped Rosemary
  • ¼ cup chopped Thyme
  • ¼ cup chopped flat leaf Parsley
  • 4 cloves Garlic, chopped
  • 3 tablespoons Extra Virgin Olive Oil
  • Kosher Salt and Black Pepper


Combine mustard’s, rosemary, thyme, parsley, and garlic in a 3-quart mixing bowl, stir to combine all ingredients well.  With a rubber spatula, apply mustard mixture to all sides of your lamb. 

Preheat a the large 10.5″ Kitchen Charm skillet on medium heat. Once preheated, add olive oil to the skillet and place your coated rack of lamb in skillet to sear. Turn and Sear lamb on the other side making sure all sides are seared until golden brown.

Put lid on with Redy-cook valve open and cook 10 minutes per pound of lamb.

Chef’s Notes: Make sure your lamb is at room temperature before cooking. It will take about 20 – 30 minutes for your lamb to come to room temperature. This ensures your lamb will cook evenly.  

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