Easy Fancy Rack of Lamb
Elevate your next dinner party with this Easy Fancy Rack of Lamb, a show-stopping yet surprisingly simple recipe perfect for special occasions or an indulgent weeknight meal. Featuring a succulent, tender rack of lamb coated in a flavorful crust of fresh rosemary, thyme, garlic, and Dijon mustard, this dish is finished with a layer of crisp, golden panko breadcrumbs for irresistible crunch. With just 15 minutes of prep time and a quick roast in the oven, you’ll have a gourmet centerpiece that’s cooked to perfection—medium-rare or medium—every time. Serve these elegant lamb chops alongside roasted vegetables or a creamy mashed potato for a restaurant-quality meal that’s sure to impress. Whether you’re hosting guests or treating yourself, this rack of lamb recipe combines ease and elegance in every bite!
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Recipe Information
Ingredients
- 1 whole (about 1.5 pounds) rack of lamb
- 1 tablespoon (chopped) fresh rosemary
- 1 tablespoon (chopped) fresh thyme
- 3 cloves (minced) garlic
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon (freshly ground) black pepper
- 1 cup (preferably panko) breadcrumbs
Instructions
Preheat your oven to 450°F (232°C). Line a baking sheet with foil and set aside.
Trim any excess fat or silver skin from the rack of lamb. Pat it dry with paper towels.
Season the lamb generously with salt and black pepper on all sides.
In a small bowl, mix the chopped rosemary, chopped thyme, minced garlic, Dijon mustard, and olive oil to form a paste.
Rub the mustard and herb mixture evenly over the entire rack of lamb, ensuring it coats all sides.
Press the breadcrumbs onto the lamb, patting firmly to help them adhere to the mustard mixture.
Place the lamb on the prepared baking sheet, bone side down.
Roast the lamb in the preheated oven for 20-25 minutes, or until the internal temperature measures 125°F (52°C) for medium-rare or 135°F (57°C) for medium, using an instant-read thermometer.
Remove the lamb from the oven and tent it with foil. Let it rest for 10 minutes to allow the juices to redistribute.
Slice the lamb into individual chops by cutting between the bones. Serve immediately and enjoy!
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 519 mg | 11% | |
*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.
