Description
Elevate your dinner party menu with this Easy Herb-Crusted Rack of Lamb. Juicy, tender lamb coated with a fresh, flavorful herb crust ensures this dish will be the centerpiece of your meal. It’s elegant, delicious, and surprisingly simple to prepare.
Ingredients
For the Herb Crust
- 1 cup panko bread crumbs
- ¼ cup fresh Italian parsley leaves
- 2 tablespoons fresh mint leaves
- 1 tablespoon fresh rosemary leaves
- 4 garlic cloves
- ½ teaspoon lemon zest
- ¾ teaspoon kosher salt (divided)
- 3 tablespoons olive oil (divided)
For the Lamb
- 2 frenched racks of lamb (about 1 pound each)
- ¼ teaspoon ground black pepper
- 3 tablespoons Dijon mustard
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. - Prepare the Herb Crust:
In a food processor, combine panko bread crumbs, parsley, mint, rosemary, garlic, lemon zest, and ¼ teaspoon kosher salt. Add 1 tablespoon olive oil and process until well blended. Transfer to a shallow dish. - Sear the Lamb:
Pat lamb racks dry with paper towels. Season with ½ teaspoon kosher salt and black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the lamb racks for 4-5 minutes, turning to brown all sides. Remove from heat. - Coat with Herb Crust:
Brush the seared lamb with Dijon mustard, ensuring an even layer. Roll the lamb in the prepared herb crust, pressing gently to adhere. - Roast the Lamb:
Place the lamb on the prepared rack, meat side up. Roast in the oven for about 20 minutes, or until an instant-read thermometer registers 125°F (52°C) for medium-rare. - Rest and Serve:
Remove from the oven, tent loosely with foil, and let rest for 10 minutes. Slice and serve immediately.
Notes
- For the best flavor, use fresh herbs.
- Resting the lamb after cooking ensures the juices redistribute evenly.
- Adjust roasting time based on your preferred doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean