Rack of Lamb with Chive Crust
Elevate your dinner table with this luxurious Rack of Lamb with Chive Crust, a perfectly balanced combination of savory flavors and elegant presentation. Tender lamb racks are seared to golden perfection, then coated in a vibrant herb crust made with fresh chives, parsley, Parmesan cheese, and panko breadcrumbs for a delightful crunch. A touch of Dijon mustard ties the flavors together, complementing the juicy, medium-rare meat beautifully. Simple yet sophisticated, this recipe requires just 20 minutes of prep and delivers stunning results, perfect for hosting or a special family dinner. Serve with roasted vegetables or creamy mashed potatoes for a meal that’s as impressive as it is delicious.
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Recipe Information
Ingredients
- 2 racks rack of lamb
- 1 cup fresh chives, finely chopped
- 2 cloves garlic, minced
- 0.25 cup fresh parsley, finely chopped
- 0.5 cup grated Parmesan cheese
- 0.75 cup panko breadcrumbs
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim any excess fat 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 browned. Turn and sear the other side for 1-2 minutes. Remove from the skillet and set aside.
In a medium bowl, combine the chopped chives, parsley, grated Parmesan, panko breadcrumbs, garlic, and a pinch of salt and pepper. Stir in 2 tablespoons of olive oil until the mixture holds together when pressed.
Brush the seared lamb racks generously with Dijon mustard on the meaty sides.
Press the chive mixture firmly onto the mustard-coated sides of the racks of lamb to create a crust.
Place the lamb racks on the prepared baking sheet, crust side up, and transfer them to the preheated oven.
Roast for 15-20 minutes for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to check: 125°F (52°C) for medium-rare.
Remove the lamb from the oven and rest for 5-10 minutes before slicing into individual chops.
Serve the lamb chops warm alongside your favorite accompaniments, such as roasted vegetables or creamy mashed potatoes.
Nutrition Facts
Calories |
5494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 439.9 g | 564% | |
| Saturated Fat | 187.4 g | 937% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1516 mg | 505% | |
| Sodium | 5212 mg | 227% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 3.6 g | ||
| Protein | 328.5 g | 657% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 837 mg | 64% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 5349 mg | 114% | |
*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.
