Herb-Crusted Rack of Lamb
This flavorful herb-crusted rack of lamb is incredibly tender, juicy, and succulent. Coated in a savory breadcrumb crust made with fresh parsley, garlic, and Dijon mustard, it's first seared for a golden crust, then oven-roasted to a perfect medium-rare (or to your preference). Despite its elegant appearance, this impressive dinner entrée comes together in just about 30 minutes.
Ingredients
- 1 rack of lamb (about 1-1.5 lbs.), trimmed and frenched
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
For the herb crust:
- ½ cup panko breadcrumbs
- ¼ cup parsley, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons Dijon mustard
Instructions
- Preheat oven to 400°F. Remove the lamb from the refrigerator and let it sit for 20-30 minutes to allow it to come to room temperature.
- Sear the lamb: Pat dries the lamb completely with paper towel and season all sides generously with salt, pepper and olive oil. Heat a cast-iron skillet over medium high heat for 2 minutes. Sear all sides of the lamb until browned, about 3-4 minutes. Rest the lamb on a plate and tent with foil. Searing improves the flavour and texture.
- Prepare the crust: In a mixing bowl, whisk together breadcrumbs, parsley, olive oil, garlic, salt, and pepper, until smooth. You can also combine these ingredients in a food processor and pulse mixing until combined. Set mixture aside on a shallow plate.
- Coat the lamb: Generously brush lamb with mustard on all sides to coat. Dip the rack of lamb in the breadcrumb mixture to coat evenly.
- Roast the lamb: Place the lamb on the same cast-iron skillet or on a baking sheet lined with aluminum foil. Cover the tips of the rib bones with foil to prevent them from burning. Roast for 25-30 minutes until the internal temperature reaches 135F for medium rare or 140F for medium. Check for doneness by inserting a meat thermometer into the thickest part of the meat.
- Rest: Remove from oven and loosely cover the rack of lamb with foil. Let rest for 15 minutes. Resting helps the juices redistribute into the meat as the internal temperature continues to rise a bit while resting.
- Serve. Slice and serve.
Nutrition
Calories: 343kcalCarbohydrates: 11.2gProtein: 32.5gFat: 18.3gCholesterol: 83.2mgSodium: 1548.7mgSugar: 0.9gVitamin C: 5.6mg
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