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Herb-Crusted Rack of Lamb
Herb-Crusted Rack of Lamb
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Impress with easy Dijon mustard and herb-crusted rack of lamb, perfect for special occasions or Easter dinner.
Ingredients:
  • 1 cup panko bread crumbs
  • 0.25 cup Italian parsley leaves
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic
  • 2 tablespoons fresh mint leaves
  • 1 tablespoon fresh rosemary leaves
  • 0.75 teaspoon kosher salt, divided
  • 0.5 teaspoon lemon zest
  • 2 (1 pound) frenched racks of lamb, at room temperature, trimmed of excess fat
  • 0.25 teaspoon ground black pepper
  • 3 tablespoons Dijon mustard
Instructions:
  • Collect your fresh and flavorful ingredients.
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and set up your baking sheet by lining it with foil and adding a wire rack on top.
  • In a food processor, blend together bread crumbs, parsley, 1 tablespoon of olive oil, garlic, mint, rosemary, 1/4 teaspoon salt, and lemon zest until fully mixed, approximately 45 seconds. Pour mixture into a shallow dish and reserve for later use.
  • In a large cast iron skillet over medium-high heat, warm up the 2 tablespoons of olive oil. Pat the lamb dry with paper towels and season it with black pepper and the remaining 1/2 teaspoon of salt.
  • Sear lamb in skillet until all sides are golden brown, about 4 to 5 minutes.
  • Coat the lamb in mustard and then roll it in the breadcrumb mixture, pressing gently to make sure it sticks.
  • Arrange the lamb on the rack, meat side up, positioning the bones towards the center.
  • Roast in the preheated oven until reaching 125 degrees F (52 degrees C) for medium-rare, about 20 minutes. Cover loosely with foil, rest for 10 minutes, then slice between the bones and serve hot.

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