Description
Herb-crusted rack of lamb is a delicious and elegant dish. The lamb is coated with a flavorful herb crust and roasted to perfection, resulting in a tender and juicy interior with a savory, aromatic exterior.
Ingredients
Scale
- 2 racks of lamb (about 1.5–2 pounds each), frenched
- 1/2 cup fresh breadcrumbs
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Season the lamb racks generously with salt and pepper.
- In a small bowl, combine breadcrumbs, parsley, rosemary, thyme, and minced garlic.
- In another small bowl, whisk together Dijon mustard and olive oil.
- Brush the lamb racks all over with the mustard mixture.
- Press the herb breadcrumb mixture firmly onto the lamb racks, covering all sides.
- Place the lamb racks, fat side up, in a roasting pan.
- Roast for 20-25 minutes for medium-rare, or until a meat thermometer inserted into the thickest part of the lamb reads 130-135°F (54-57°C).
- Remove from oven, cover loosely with aluminum foil, and let rest for 10 minutes before carving.
- Carve into individual chops and serve immediately.
Notes
- Frenched lamb racks have the meat and fat trimmed from the ends of the bones, making for a more elegant presentation.
- Adjust cooking time based on desired doneness.
- Allowing the lamb to rest after roasting helps keep it juicy.
- Serve with roasted vegetables or a light salad.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 4 oz
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg