Make a stunning impression with this Herb-Crusted Rack of Lamb recipe. Perfectly roasted lamb with a flavorful herb crust makes this dish ideal for special occasions like Christmas, Easter, or any festive dinner!
Herb-Crusted Rack of Lamb Recipe
Ingredients
- 1 rack of lamb (8 ribs), frenched
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1/2 cup fresh breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Trim the lamb rack (french the bones, if not done already).
- Pat the lamb dry with paper towels and rub with 2 tablespoons of olive oil.
- Season the lamb generously with salt and black pepper.
- In a small bowl, combine fresh breadcrumbs, chopped parsley, rosemary, thyme, minced garlic, grated Parmesan, olive oil, lemon zest, salt, and black pepper.
- Brush Dijon mustard over the meat side of the lamb.
- Press the herb mixture onto the mustard-coated lamb, covering the meat evenly.
- Heat 1 tablespoon olive oil in an oven-proof skillet over medium-high heat.
- Once hot, sear the lamb rack (fat side down) for 2-3 minutes until golden brown.
- Transfer the skillet to the preheated oven and roast for 20-25 minutes for medium-rare, or 30-35 minutes for medium.
- Use a meat thermometer to check the internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
- Remove the lamb from the oven and let it rest for 10 minutes before slicing.
- Slice between the bones to create individual chops.
- Serve the lamb immediately, garnished with fresh herbs if desired.
