Herb-Crusted Rack of Lamb
Elevate your next dinner affair with the irresistible Herb-Crusted Rack of Lamb, a show-stopping centerpiece that marries elegance with bold, earthy flavors. This recipe showcases tender racks of lamb coated in a fragrant blend of fresh rosemary, thyme, and garlic, creating the perfect base for a crispy crust made from panko breadcrumbs and Parmesan cheese. Dijon mustard ties it all together, adding a tangy richness that amplifies the herbaceous notes. Oven-roasted to perfection, the lamb achieves a juicy interior and golden crust, ideal for impressing guests or indulging in a gourmet meal at home. Ready in under an hour, this dish strikes the perfect balance between simplicity and sophistication, making it a must-try for any special occasion. Keywords: herb-crusted rack of lamb, gourmet lamb recipe, rosemary thyme crust, dinner party recipes, oven-roasted lamb.
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Recipe Information
Ingredients
- 2 racks rack of lamb
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 4 garlic cloves
- 3 tablespoons Dijon mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1 cup Parmesan cheese
Instructions
Preheat your oven to 425°F (220°C).
Take the racks of lamb out of the refrigerator and allow them to come to room temperature for about 30 minutes.
In a small food processor, blend together the rosemary, thyme, garlic, olive oil, salt, and black pepper into a paste.
Rub the herb mixture evenly over the lamb racks, ensuring it's well coated.
In a separate bowl, mix the panko breadcrumbs and grated Parmesan cheese.
Brush the Dijon mustard over the herb-coated lamb racks.
Press the breadcrumb-parmesan mixture evenly over the mustard-coated lamb, creating an even crust.
Place the racks on a baking sheet lined with foil or parchment paper, bone side down.
Roast in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Remove the lamb from the oven and cover it loosely with aluminum foil. Let it rest for about 10 minutes to redistribute the juices.
Carve the lamb into individual chops and serve immediately.
Nutrition Facts
Calories |
5731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 459.5 g | 589% | |
| Saturated Fat | 197.2 g | 986% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1565 mg | 522% | |
| Sodium | 5535 mg | 241% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.6 g | ||
| Protein | 337.4 g | 675% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 957 mg | 74% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 4237 mg | 90% | |
*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.
