Tomato Sesame Crusted Lamb Racks
Elevate your dinner table with these elegant Tomato Sesame Crusted Lamb Racks, a show-stopping dish that combines bold Mediterranean-inspired flavors with a satisfying crunch. Tender, juicy lamb racks are coated in a fragrant herb marinade, then topped with a rich tomato paste and Dijon mustard mixture that serves as the base for a golden crust of panko breadcrumbs and nutty sesame seeds. The result? A perfect balance of savory, smoky, and slightly tangy notes, encased in a crispy outer layer. Ready in just 40 minutes, this recipe is perfect for special occasions or when you want to impress dinner guests with minimal effort. Serve these lamb chops with roasted vegetables or a fresh salad for a restaurant-quality meal that's as stunning as it is delicious!
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Recipe Information
Ingredients
- 2 racks lamb racks (frenched)
- 3 tablespoons tomato paste
- 4 tablespoons sesame seeds
- 0.5 cup panko breadcrumbs
- 3 garlic cloves (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Trim any excess fat from the lamb racks and pat them dry with paper towels.
In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and black pepper to create a marinade.
Rub the marinade generously all over the lamb racks and let them sit at room temperature for 10 minutes while preparing the crust.
In a separate bowl, combine the tomato paste, Dijon mustard, and 2 tablespoons of sesame seeds. Mix until smooth.
In another small bowl, combine the panko breadcrumbs and remaining 2 tablespoons of sesame seeds.
Brush the tomato paste mixture evenly over the top and sides of the lamb racks.
Press the breadcrumb and sesame seed mixture onto the tomato paste coating firmly to create the crust.
Place the lamb racks on a baking sheet, bone side down, and transfer them to the preheated oven.
Roast for 20-25 minutes, or until an internal temperature of 130°F (54°C) is reached for medium-rare.
Remove the lamb racks from the oven and cover them loosely with aluminum foil. Allow the meat to rest for 10 minutes.
Slice the rested lamb racks into individual chops and serve warm.
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3341 mg | 145% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 8.0 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 910 mg | 19% | |
*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.
