Rack of Lamb with Sage Crust
Elevate your dinner table with this show-stopping Rack of Lamb with Sage Crust, a gourmet dish that’s surprisingly easy to prepare. Featuring tender, juicy lamb coated in a fragrant crust of fresh sage, parsley, rosemary, garlic, and panko breadcrumbs, this recipe delivers a symphony of earthy, herby flavors in every bite. A hint of Parmesan cheese adds richness, while a smear of Dijon mustard ensures the crust adheres beautifully. Perfectly roasted to a succulent medium-rare in just 25 minutes, this dish is an impressive centerpiece for any occasion. Serve alongside roasted vegetables or creamy mashed potatoes for a restaurant-quality meal that’s sure to impress. Perfect for holidays, special gatherings, or date night, this rack of lamb recipe is the epitome of elegant comfort food. Keywords: rack of lamb, sage crust, roasted lamb recipe, dinner for special occasions, easy gourmet recipes.
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Recipe Information
Ingredients
- 1 piece Rack of lamb (about 8 ribs)
- 2 tablespoons Fresh sage leaves
- 2 tablespoons Fresh parsley leaves
- 1 tablespoon Fresh rosemary leaves
- 3 large Garlic cloves
- 1 cup Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Place the rack in the center of the oven.
Trim any excess fat from the rack of lamb and pat it dry with paper towels. Season the lamb generously with salt and black pepper on all sides.
In a food processor, combine the sage, parsley, rosemary, garlic, panko breadcrumbs, Parmesan cheese, and olive oil. Pulse until the mixture is fine and well blended.
Rub the Dijon mustard evenly over the surface of the lamb. This will help the sage crust adhere.
Press the breadcrumb mixture firmly onto the lamb, coating it evenly to form the crust.
Place the rack of lamb in a roasting pan, bone-side down, with the crust exposed on top.
Roast the lamb in the preheated oven for 20-25 minutes, or until the internal temperature reaches 125°F (51°C) for medium-rare or your desired level of doneness. Use a meat thermometer for accuracy.
Once cooked, remove the lamb from the oven and let it rest for 10 minutes. Resting allows the juices to redistribute for a tender result.
Carve the rack of lamb into individual chops by slicing between the bones. Serve immediately, paired with your favorite sides.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.4 g | 188% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 3939 mg | 171% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 0.1 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 555 mg | 43% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 782 mg | 17% | |
*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.
