Rack of Lamb with Mustard and Herbs
Elevate your dinner table with this elegant and flavorful Rack of Lamb with Mustard and Herbs, a stunning centerpiece that’s as delicious as it is approachable. Tender lamb is seared to perfection before being coated in a fragrant Dijon mustard and herb mixture, then topped with a golden, buttery panko breadcrumb crust for a delightful crunch. Infused with the earthy aromas of fresh rosemary, thyme, and garlic, this dish is roasted to juicy, medium-rare perfection in just 25 minutes. Perfect for a special occasion or an impressive dinner party, it pairs wonderfully with roasted vegetables or creamy mashed potatoes. With its quick prep time and gourmet appeal, this recipe is the ultimate choice for lamb lovers seeking a showstopping yet easy-to-make dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 rack (8 ribs, about 1.5 pounds) rack of lamb
- 3 tablespoons Dijon mustard
- 2 tablespoons (finely chopped) fresh rosemary
- 2 tablespoons (finely chopped) fresh thyme
- 2 cloves (minced) garlic
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon (softened) unsalted butter
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Trim any excess fat from the rack of lamb, and pat it dry with paper towels. Season both sides generously with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the rack of lamb for 2-3 minutes per side, until browned. Remove from heat and let it cool slightly.
In a small bowl, mix the Dijon mustard, garlic, rosemary, and thyme. Spread the mustard mixture evenly over the meat side of the lamb.
In another bowl, combine the panko breadcrumbs, 1 tablespoon olive oil, and softened butter. Mix until the breadcrumbs are coated and crumbly.
Press the breadcrumb mixture onto the mustard-coated side of the lamb, ensuring it adheres well to form a crust.
Place the lamb on the prepared baking sheet, bone-side down. Roast in the preheated oven for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 130°F (54°C) for medium-rare.
Remove the lamb from the oven and let it rest for 5-10 minutes. The internal temperature will rise slightly as it rests.
Slice the rack into individual chops and serve immediately. Pair with your favorite side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.7 g | 248% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 4175 mg | 182% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.7 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1625 mg | 35% | |
*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.
