Herbed Rack of Lamb
Elevate your dining experience with this show-stopping Herbed Rack of Lamb, a sophisticated yet straightforward dish perfect for special occasions or an indulgent weeknight treat. Tender racks of lamb are enrobed in a fragrant herb crust made with fresh rosemary, thyme, parsley, garlic, and a touch of Dijon mustard for tangy depth, creating a symphony of flavors in every bite. A crispy breadcrumb coating adds satisfying texture, while roasting ensures a perfectly juicy, medium-rare center. With a 20-minute prep time and a quick roast in the oven, this elegant main course is surprisingly easy to prepare and pairs beautifully with roasted vegetables or a creamy risotto. Impress your guests and savor restaurant-quality lamb right at home! Keywords: herbed rack of lamb, easy lamb recipe, herb-crusted lamb, roast rack of lamb, lamb dinner recipe.
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Recipe Information
Ingredients
- 2 racks (about 1.5-2 lbs each) rack of lamb
- 2 tablespoons (chopped) fresh rosemary
- 2 tablespoons (chopped) fresh thyme
- 3 tablespoons (chopped) fresh parsley
- 4 garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup breadcrumbs
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper and set aside.
Trim any excess fat from the rack of lamb and remove the silverskin on the underside if not already done.
Season the lamb generously on all sides with the salt and black pepper. Let it rest at room temperature while preparing the herb crust.
In a food processor, combine the fresh rosemary, thyme, parsley, garlic cloves, olive oil, and breadcrumbs. Pulse until the mixture forms a coarse paste.
Brush the meaty side of the lamb racks with Dijon mustard. This will help the herb crust adhere better.
Press the herb mixture evenly onto the mustard-coated side of the racks, forming a uniform crust.
Place the racks of lamb on the prepared baking sheet, bone side down.
Roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare or your desired doneness. Use a meat thermometer for accuracy.
Once done, remove the lamb from the oven, tent it loosely with aluminum foil, and let it rest for 10 minutes to allow the juices to redistribute.
Slice the racks between the bones to create individual chops. Serve on a platter garnished with additional herbs if desired.
Nutrition Facts
Calories |
4395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.5 g | 435% | |
| Saturated Fat | 138.2 g | 691% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1115 mg | 372% | |
| Sodium | 7985 mg | 347% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.7 g | ||
| Protein | 240.9 g | 482% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 3320 mg | 71% | |
*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.
