Description
This Herb-Crusted Rack of Lamb features a flavorful garlic-herb crust with rosemary, thyme, and Dijon mustard, roasted to a perfect medium-rare. It’s an impressive yet surprisingly simple dish that’s sure to wow your guests.
Ingredients
Racks of Lamb:
- 2 racks of lamb (about 1.5–2 lbs each), frenched
- Salt and pepper, to taste
- 2 tbsp olive oil
For the Herb Crust:
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp Dijon mustard
- 1 cup breadcrumbs (panko or regular)
- 2 tbsp olive oil (for mixing with breadcrumbs)
Instructions
- Preheat oven: to 450°F (230°C). Line a baking sheet with foil or parchment paper.
- Prep lamb: Pat racks of lamb dry, season with salt and pepper. Sear in olive oil until browned.
- Make herb crust: Mix garlic, rosemary, thyme, salt, pepper, and Dijon mustard to form a paste.
- Prepare breadcrumb coating: Mix breadcrumbs with olive oil until moistened.
- Coat lamb: Brush herb-mustard mixture on lamb, press breadcrumb mixture on top.
- Roast: Place lamb crust side up on sheet, roast until desired doneness.
- Rest & serve: Let lamb rest before slicing and serving warm.
Notes
- To french the racks yourself, trim the fat and sinew between the bones or ask your butcher to do it.
- Panko breadcrumbs give extra crunch, but traditional work well too.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner
- Method: Roasting, Oven-Baked
- Cuisine: French, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: approx. 400 kcal
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 105mg
