Herb Crusted Rack of Lamb
Elevate your next dinner party with this stunning Herb Crusted Rack of Lamb, a show-stopping centerpiece that's both flavorful and easy to prepare. Perfectly seared lamb racks are coated with a Dijon mustard glaze and crowned with a golden, aromatic crust made from fresh parsley, rosemary, thyme, garlic, and buttery breadcrumbs. This recipe combines the elegance of French-inspired cuisine with a quick prep time of just 20 minutes, making it ideal for both special occasions and weeknight indulgence. Roast to juicy, tender perfection and serve with your favorite sides for a restaurant-quality dining experience. With its balance of earthy herbs and rich lamb, this dish is sure to impress while being easy enough for any home cook to master.
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Recipe Information
Ingredients
- 2 racks rack of lamb
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 0.75 cups breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 400°F (200°C).
Trim any excess fat and silver skin from the racks of lamb, and season them generously with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the racks of lamb, fat side down, for 2-3 minutes until golden brown. Flip and sear the other side for another 2 minutes. Remove the lamb and let it rest while you prepare the herb crust.
In a medium mixing bowl, combine the breadcrumbs, parsley, rosemary, thyme, minced garlic, and a pinch of salt. Stir in the melted butter and 1 tablespoon of olive oil until the mixture is evenly moistened.
Brush the seared lamb generously with Dijon mustard on all sides.
Press the herb breadcrumb mixture onto the lamb, coating it evenly and pressing firmly to adhere.
Place the lamb racks on a baking sheet, bone side down. Roast in the preheated oven for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare, or your desired doneness.
Remove the lamb from the oven and let it rest for 10 minutes before carving into individual chops.
Serve warm, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
5522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 442.4 g | 567% | |
| Saturated Fat | 192.6 g | 963% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1538 mg | 513% | |
| Sodium | 5824 mg | 253% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.9 g | ||
| Protein | 309.5 g | 619% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 4273 mg | 91% | |
*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.
