Crusty Rack of Lamb with Parsley
Elevate your dining experience with this Crusty Rack of Lamb with Parsley, a show-stopping centerpiece perfect for special occasions or gourmet weeknight dinners. This recipe features a tender, perfectly roasted rack of lamb coated in a vibrant, herbaceous crust made from fresh parsley, garlic, and golden breadcrumbs. Dijon mustard acts as the perfect adhesive, ensuring the savory crust clings to every bite of the juicy lamb while delivering a tangy depth of flavor. Roasted to perfection in just 25 minutes, this dish balances simplicity and elegance, highlighting bold flavors without overwhelming the delicate nature of the lamb. Serve these beautifully crusted lamb chops with a sprig of fresh rosemary for an aromatic garnish, and impress your guests with a meal that's as stunning as it is delicious. Perfectly calibrated for medium-rare to medium doneness, this recipe guarantees tender, flavorful results every time!
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Recipe Information
Ingredients
- 1 piece (8 ribs) rack of lamb
- 1 cup fresh parsley, finely chopped
- 4 pieces garlic cloves, minced
- 1 cup breadcrumbs
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 2 sprigs fresh rosemary sprigs (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C). Line a baking tray with foil or parchment paper for easy cleanup.
Trim any excess fat from the rack of lamb and gently score the fat cap in a criss-cross pattern. Pat the lamb dry with paper towels.
Season the entire rack of lamb generously with 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper. Set aside.
In a mixing bowl, combine the chopped parsley, minced garlic, breadcrumbs, and a pinch of salt. Drizzle in the olive oil and mix until the mixture resembles damp sand. Set aside.
Using a brush or the back of a spoon, spread the Dijon mustard evenly over the fat cap and sides of the rack of lamb. This will act as 'glue' for the crust.
Press the parsley and breadcrumb mixture onto the mustard-coated areas of the lamb. Gently press to ensure the crust adheres well.
Place the rack of lamb on the prepared baking tray, bones facing upward if possible.
Roast the lamb in the preheated oven for 20-25 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare, or 135°F (57°C) for medium.
Once cooked, remove the lamb from the oven and cover loosely with foil. Allow it to rest for 10 minutes to let the juices redistribute.
Serve the rack of lamb sliced into individual chops, garnished with fresh rosemary sprigs if desired.
Nutrition Facts
Calories |
3162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.7 g | 296% | |
| Saturated Fat | 92.3 g | 462% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 6636 mg | 289% | |
| Total Carbohydrate | 103.8 g | 38% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 11.1 g | ||
| Protein | 172.6 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 4364 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
