Dijon Horseradish Crusted Rack of Alberta Lamb

Serves 4


2 Alberta Lamb racks – Frenched or trimmed  

¼ cup Dijon mustard

¼ cup horseradish

Salt & pepper

2 cups fresh white breadcrumbs

Olive oil

Fresh herbs, chopped


  1. Heat frying pan with a little oil, sear seasoned lamb racks on all sides.
  2. Remove from the pan and slather loin area of rack with a mixture of Dijon and horseradish.
  3. Dip the racks into a mixture of the herbs and breadcrumbs.
  4. Place them on a baking sheet and bake at 400˚ until rare or medium rare, 120˚on a meat thermometer.
  5. Allow to rest in a warm place for 10 – 20 minutes.
  6. Slice between the ribs, 3 or 4 pieces per serving.

Recipe courtesy of Chef Darren Nixon

Ribs/Rack Oven/Slow-Cooker

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522