High Protein Herb-Crusted Rack of Lamb
Elevate your dinner table with this high protein herb-crusted rack of lamb, a show-stopping recipe that's as delicious as it is nutritious. Featuring tender, juicy lamb racks coated in a flavorful, aromatic crust of fresh parsley, rosemary, thyme, garlic, Parmesan cheese, and crispy panko breadcrumbs, this dish strikes the perfect balance between elegance and comfort. The Dijon mustard acts as the ideal binder, while a quick sear ensures the lamb is beautifully golden before roasting to perfection. Ready in under an hour, this gourmet-inspired masterpiece is perfect for entertaining or indulging in a fine dining experience at home. Serve it with roasted vegetables, mashed potatoes, or a light salad for a meal guaranteed to impress. Keywords: herb-crusted lamb, protein-packed dinner, rack of lamb recipe, gourmet lamb dish, easy lamb recipe.
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Recipe Information
Ingredients
- 2 racks rack of lamb
- 1 cup fresh parsley
- 0.5 cup fresh rosemary
- 0.25 cup fresh thyme
- 4 large garlic cloves
- 0.5 cup Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tbsp Dijon mustard
- 4 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions
Preheat your oven to 400°F (200°C).
Prepare the herb crust by combining parsley, rosemary, thyme, Parmesan cheese, panko breadcrumbs, olive oil, and garlic in a food processor. Pulse until the mixture becomes a coarse paste.
Season the racks of lamb with salt and black pepper.
Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Sear the lamb racks on all sides until they are golden brown, about 2-3 minutes per side. Remove from the pan and let it rest for about 5 minutes.
While the lamb is resting, brush each rack with Dijon mustard to create a thin layer on all surfaces.
Press the herb mixture firmly onto the racks of lamb, ensuring it adheres well to the mustard.
Place the lamb racks on a roasting pan lined with foil.
Roast in the preheated oven for 15-20 minutes for medium-rare doneness (internal temperature of 135°F/57°C). Adjust time according to preference, either shorter for rare or longer for well-done.
Once finished, remove from the oven and let rest for about 10 minutes before slicing.
Slice the lamb between the bones and serve immediately with your choice of sides.
Nutrition Facts
Calories |
5844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 457.4 g | 586% | |
| Saturated Fat | 190.5 g | 952% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1520 mg | 507% | |
| Sodium | 4946 mg | 215% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 5.4 g | ||
| Protein | 326.2 g | 652% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 989 mg | 76% | |
| Iron | 52.2 mg | 290% | |
| Potassium | 5325 mg | 113% | |
*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.
