Roasted Rack of Lamb
Elevate your next dinner party with this show-stopping Roasted Rack of Lamb, a perfect balance of elegance and ease. Featuring tender, Frenched racks of lamb coated in a savory blend of fresh rosemary, thyme, minced garlic, Dijon mustard, and olive oil, this recipe offers a herbaceous crust bursting with flavor. Optionally enrobe it in crispy breadcrumbs for added texture, then roast to juicy perfection in just 25 minutes. This gourmet dish requires minimal prep time yet leaves a lasting impression, making it ideal for special occasions or a refined weeknight meal. Serve these beautifully seared lamb chops alongside your favorite sides for a restaurant-quality experience at home. Keywords: roasted rack of lamb, herb-crusted lamb, dinner party recipes, elegant lamb chops, easy gourmet recipes.
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Recipe Information
Ingredients
- 2 rack of lamb (8 ribs, Frenched)
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 4 garlic cloves, minced
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 cup breadcrumbs (optional, for coating)
Instructions
Preheat your oven to 450°F (232°C). Line a baking sheet with foil for easy cleanup.
Trim any excess fat from the racks of lamb and pat them dry with paper towels.
Season the racks generously with salt and black pepper on all sides. Set them aside.
In a small bowl, combine the rosemary, thyme, minced garlic, Dijon mustard, and olive oil. Mix well to form a paste.
Apply the herb mixture evenly to the meat side of each rack of lamb, pressing gently to adhere.
If using breadcrumbs, spread them onto a plate and press the coated racks into the crumbs until thoroughly coated.
Place the lamb racks, bone side down, on the prepared baking sheet.
Roast in the preheated oven for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 125°F (51°C) for medium-rare.
Remove from the oven, cover loosely with foil, and let the lamb rest for 10 minutes before carving.
Slice between the bones to separate into individual chops and serve. Enjoy!
Nutrition Facts
Calories |
3073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.1 g | 312% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 6958 mg | 303% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.0 g | ||
| Protein | 133.0 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1442 mg | 31% | |
*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.
