Roasted Rack of Lamb
This roasted rack of lamb is tender, juicy, and coated with a flavorful herb crust. Perfect for special occasions or an elegant dinner at home, this dish is surprisingly simple to make yet sure to impress.
Equipment
- Oven-safe skillet
- Meat thermometer
- Food processor
- Baking Sheet
Ingredients
- 2 racks of lamb Frenched, about 1.5 lbs each
- 2 tbsp olive oil plus extra for drizzling
- 1/4 cup Dijon mustard
- 1 cup fresh breadcrumbs preferably panko
- 2 tbsp fresh rosemary chopped
- 2 tbsp fresh thyme chopped
- 3 garlic cloves minced
- 1/4 cup Parmesan cheese optional, for extra flavor
- Salt and pepper to taste
Instructions
Step 1: Prepare the Lamb
- Preheat your oven to 375°F (190°C).
- Season the lamb racks generously with salt and pepper. Let them sit at room temperature for about 30 minutes.
Step 2: Create the Herb Crust
- In a food processor, combine breadcrumbs, rosemary, thyme, garlic, and Parmesan (if using). Add olive oil and blend until the mixture resembles wet sand.
Step 3: Sear the Lamb
- Heat an oven-safe skillet over medium-high heat. Add a drizzle of olive oil.
- Sear the lamb racks for 2–3 minutes on each side until golden brown. Remove from heat.
Step 4: Coat the Lamb
- Brush the lamb racks with Dijon mustard.
- Press the herb mixture onto the lamb, ensuring an even coating.
Step 5: Roast the Lamb
- Place the coated lamb racks on a baking sheet. Roast in the preheated oven for 20–25 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
Step 6: Rest and Serve
- Remove the lamb from the oven and let it rest for 10 minutes. Slice between the bones to create individual chops. Serve hot and enjoy!
Notes
- You can prepare the herb crust mixture a day in advance for quicker assembly.
- For a nutty twist, substitute breadcrumbs with finely chopped pistachios or almonds.
- Pair this dish with a bold red wine like Cabernet Sauvignon for a perfect dining experience.