Print

Herb-Crusted Rack of Lamb

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in a gourmet herb-crusted rack of lamb, featuring a crispy, flavorful crust made from fresh herbs, garlic, and lemon zest. This elegant dish is perfect for special occasions, offering a delicious combination of juicy lamb and aromatic seasonings. Easy to prepare yet impressive to serve, this recipe is a must-try for home chefs looking to elevate their dining experience.

Ingredients

  • 1 cup fresh bread crumbs
  • ¼ cup chopped fresh parsley
  • 2 tbsp olive oil, divided
  • 2 cloves garlic, minced
  • 2 tbsp chopped fresh mint
  • 1 tbsp chopped fresh rosemary
  • ½ tsp salt, divided
  • 1 tsp lemon zest
  • 1 rack of lamb, trimmed and frenched
  • ½ tsp ground black pepper
  • 2 tbsp Dijon mustard

Instructions

  • Prepare the Herb Crust: In a food processor, combine bread crumbs, parsley, 1 tbsp olive oil, garlic, mint, rosemary, ¼ tsp salt, and lemon zest. Blend until finely mixed. Transfer to a shallow dish.
  • Season the Lamb: Sprinkle the rack of lamb with the remaining salt and black pepper.
  • Sear the Lamb: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the lamb for about 5 minutes, until browned on all sides.
  • Apply Mustard and Herb Crust: Remove from heat and brush the meaty side of the lamb with Dijon mustard. Press the herb mixture firmly onto the mustard-coated side.
  • Roast the Lamb: Place the lamb, bone side down, on a roasting pan. Roast in a preheated oven at 450°F (230°C) for 12–18 minutes, depending on desired doneness.
  • Rest and Serve: Let the lamb rest for 5 minutes, then slice into individual chops. Serve immediately.

Notes

  • For medium-rare, cook until the internal temperature reaches 135°F (57°C).
  • Letting the lamb rest before slicing helps retain juices and enhances tenderness.
  • Chilling the herb-crusted lamb for 15 minutes before roasting can help set the crust.

Find it online: https://recipesbyjanet.com/herb-crusted-rack-of-lamb/