Mediterranean Diet Herb-Crusted Rack of Lamb
Elevate your dinner table with this Mediterranean Diet Herb-Crusted Rack of Lamb, a stunning centerpiece inspired by bold Mediterranean flavors. This recipe combines tender, juicy lamb with a fragrant herb crust made from fresh rosemary, thyme, parsley, garlic, and zesty lemon, expertly blended with Dijon mustard and crunchy breadcrumbs for an irresistible golden topping. Seared to perfection and oven-roasted to ideal doneness, this dish is perfect for special occasions or gourmet weeknight meals. With the healthy touch of extra-virgin olive oil and vibrant aromatics, it’s a celebration of the Mediterranean lifestyle, offering an indulgent yet wholesome dining experience. Pair it with a crisp Greek salad or roasted vegetables for a complete meal that’s as nutritious as it is memorable. Ready in under an hour, this rack of lamb recipe promises elegance and flavor in every bite.
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Recipe Information
Ingredients
- 2 racks (about 1.5-2 lbs each) rack of lamb
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh rosemary leaves
- 1 tablespoon fresh thyme leaves
- 2 tablespoons, chopped fresh parsley
- 4 minced garlic cloves
- 1 tablespoon lemon zest
- 2 tablespoons Dijon mustard
- 1 cup breadcrumbs
Instructions
Preheat your oven to 425°F (220°C).
Pat the racks of lamb dry with paper towels and season both sides with salt and black pepper.
In a mixing bowl, combine the rosemary, thyme, parsley, garlic, and lemon zest.
Add 2 tablespoons of olive oil to the herb mixture and stir to combine. Set aside.
Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Sear the racks of lamb for 2-3 minutes on each side until golden brown. Remove from heat and set aside.
Remove the lamb from the skillet and brush each rack with Dijon mustard on the fatty side.
Press the herb mixture firmly onto the mustard-coated side of the lamb racks, then press on the breadcrumbs evenly to create an herb and breadcrumb crust.
Place the racks of lamb back into the skillet, crust side up.
Transfer the skillet to the preheated oven and roast for 15-20 minutes for medium-rare, or until the lamb reaches desired doneness.
Remove from the oven and cover loosely with aluminum foil. Allow the lamb to rest for 5-10 minutes before slicing.
Slice the lamb between the bones into individual chops and serve warm, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
5512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 430.3 g | 552% | |
| Saturated Fat | 179.6 g | 898% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1476 mg | 492% | |
| Sodium | 5903 mg | 257% | |
| Total Carbohydrate | 91.5 g | 33% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.7 g | ||
| Protein | 313.4 g | 627% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 4311 mg | 92% | |
*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.
