Rack of Lamb with Herb Crust – A Show-Stopping, Tender Roast with a Flavorful Herb Coating! Perfect for Celebrations!

 

 

Rack of Lamb with Herb Crust – A Show-Stopping, Tender Roast with a Flavorful Herb Coating! Perfect for Celebrations!

Ingredients:

1 rack of lamb (8-10 ribs, about 1.5-2 lbs)

Salt and freshly ground black pepper

2 tbsp olive oil

2 cloves garlic, minced

1 tbsp fresh rosemary, finely chopped

1 tbsp fresh thyme, finely chopped

1/2 cup fresh breadcrumbs (preferably from a baguette)

1/4 cup Dijon mustard

2 tbsp unsalted butter, melted

2 tbsp grated Parmesan cheese

1/4 cup fresh parsley, chopped

Step-by-Step Instructions:

Prepare the Rack of Lamb:

Preheat your oven to 400°F (200°C).

Season the rack of lamb generously with salt and pepper on all sides.

Heat olive oil in a large ovenproof skillet over medium-high heat. Once hot, sear the lamb rack for 2-3 minutes on each side until golden brown. Remove from heat.

 

Make the Herb Crust:

In a small bowl, combine minced garlic, chopped rosemary, thyme, breadcrumbs, melted butter, Parmesan cheese, and parsley. Mix until everything is well coated.

Brush the rack of lamb with a thin layer of Dijon mustard. Then, press the herb breadcrumb mixture onto the meat, coating it evenly.

 

Roast the Lamb:

Place the rack of lamb, bone-side down, in the preheated oven. Roast for 18-25 minutes, depending on your desired doneness (18 minutes for medium-rare, 20 for medium).

Remove the lamb from the oven and let it rest for 5-10 minutes before slicing between the ribs into individual chops.

 

Serve:

Arrange the lamb chops on a platter, drizzle with any pan juices, and serve with your favorite sides such as roasted potatoes or a fresh green salad. Enjoy!

Pro Tip: Use a meat thermometer to ensure the lamb reaches the perfect temperature: 125°F (52°C) for medium-rare, 135°F (57°C) for medium.