Ingredients
Method
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.