Name: Herb-Crusted Rack of Lamb
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 racks Rack of lamb, frenched; 2 tbsp Dijon mustard; 0.5 cup Panko breadcrumbs; 2 tbsp Fresh rosemary, minced; 1 tbsp Fresh thyme, minced; 3 cloves Garlic, minced; 3 tbsp Extra virgin olive oil; 1 tsp Kosher salt; 0.5 tsp Black pepper

"Indulge in succulent, tender lamb coated in a vibrant crust of fresh herbs, garlic, and golden Panko breadcrumbs. This sophisticated dish offers a perfect balance of earthy flavors and a satisfying crunch, making it an ideal centerpiece for any special occasion."

Ingredients

Qty	Item
2 racks 900 g	Rack of lamb, frenched
2 tbsp 30 ml	Dijon mustard
0.5 cup 30 g	Panko breadcrumbs
2 tbsp 6 g	Fresh rosemary, minced
1 tbsp 3 g	Fresh thyme, minced
3 cloves 9 g	Garlic, minced
3 tbsp 45 ml	Extra virgin olive oil
1 tsp 6 g	Kosher salt
0.5 tsp 1 g	Black pepper

How to Make Herb-Crusted Rack of Lamb

Preheat your oven to 425°F (220°C). Prepare a roasting pan with a wire rack.

Season the lamb racks generously with salt and black pepper on all sides.

Heat 1 tablespoon of olive oil in a large skillet over high heat. Sear the lamb for 2-3 minutes per side until browned, then remove from heat.

In a small bowl, combine the Panko breadcrumbs, minced rosemary, thyme, garlic, and 2 tablespoons of olive oil. Mix until the crumbs are evenly moistened.

Brush the top (fatty side) of each lamb rack with the Dijon mustard.

Press the herb-crumb mixture onto the mustard-coated side of the lamb until firmly adhered.

Place the lamb on the prepared roasting rack and bake for 15-20 minutes, or until a meat thermometer reaches 135°F (57°C) for medium-rare.

Remove the lamb from the oven and let it rest for 10 minutes before carving between the ribs into individual chops.

·
Always let the meat come to room temperature for 30 minutes before cooking to ensure even roasting.
·
Do not skip the resting period; it allows the juices to redistribute, ensuring a tender and moist result.
·
If the crust starts to brown too quickly in the oven, tent it loosely with aluminum foil.
·
Use a meat thermometer for precision; lamb can go from perfect to overcooked in just a few minutes.

Frequently Asked Questions

What does 'frenched' mean for a rack of lamb?

Frenching is a culinary technique where the fat and sinew are stripped from the bones of the rack for a cleaner, more professional presentation.

Can I use dried herbs instead of fresh?

While fresh herbs provide the best flavor and color, you can use dried. Use 1 teaspoon of dried herbs for every 1 tablespoon of fresh called for in the recipe.

How do I know when the lamb is cooked to medium-rare?

The internal temperature should reach 135°F (57°C) on an instant-read thermometer for a perfect medium-rare.

What side dishes go well with herb-crusted lamb?

Roasted root vegetables, a creamy garlic mash, or a light mint pea purée complement the flavors beautifully.

Video Tutorials

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