Name: Herb-Crusted Rack of Lamb with Mint Pesto
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 racks Racks of lamb (8 bones each, frenched); 3 tbsp Dijon mustard; 1 cup Panko breadcrumbs; 1 tbsp Fresh rosemary, minced; 1 tbsp Fresh thyme, minced; 3 cloves Garlic cloves, minced; 0.5 cup Olive oil; 2 cups Fresh mint leaves; 0.25 cup Toasted pine nuts; 0.25 cup Parmesan cheese, grated; 1 tbsp Lemon juice

"Elevate your dining experience with this succulent, pink-centered rack of lamb, coated in a crisp garlic-herb crust and drizzled with a zesty, homemade mint pesto. This elegant dish perfectly balances the richness of the meat with the bright, refreshing notes of fresh mint and lemon."

1 Ingredients

Qty	Item
2 racks 900 g	Racks of lamb (8 bones each, frenched)
3 tbsp 45 ml	Dijon mustard
1 cup 60 g	Panko breadcrumbs
1 tbsp 2 g	Fresh rosemary, minced
1 tbsp 2 g	Fresh thyme, minced
3 cloves 9 g	Garlic cloves, minced
0.5 cup 120 ml	Olive oil
2 cups 50 g	Fresh mint leaves
0.25 cup 35 g	Toasted pine nuts
0.25 cup 25 g	Parmesan cheese, grated
1 tbsp 15 ml	Lemon juice

2 Instructions

Preheat your oven to 425°F (220°C). Season the lamb racks generously with salt and pepper.

In a heavy skillet over high heat, sear the lamb racks for 2-3 minutes on each side until browned. Remove from heat and let cool slightly.

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

Brush the fatty side of the lamb racks with Dijon mustard. Press the herb-breadcrumb mixture onto the mustard-coated side until a thick crust forms.

Place the lamb in a roasting pan, bone-side down. Roast for 15-22 minutes, or until a meat thermometer reaches 130°F (54°C) for medium-rare.

While the lamb roasts, prepare the pesto by pulsing mint, pine nuts, Parmesan, lemon juice, and the remaining olive oil in a food processor until smooth.

Transfer the lamb to a cutting board and let it rest for 10 minutes. Carve between the bones into individual chops and serve with a dollop of mint pesto.

·
Always use a meat thermometer; 130°F is the sweet spot for a juicy, pink interior.
·
Don't skip the resting phase; it allows the juices to redistribute so the meat stays tender.
·
For an extra-green pesto, blanch the mint leaves in boiling water for 5 seconds then shock in ice water before blending.
·
If panko isn't available, fresh sourdough breadcrumbs provide a rustic, crunchy alternative.

? Frequently Asked Questions

Can I make the mint pesto in advance?

Yes, you can make the pesto up to 24 hours ahead. Store it in an airtight container with a thin layer of olive oil on top to prevent browning.

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

Frenching is a technique where the fat and sinew are stripped from the rib bones for a cleaner, more elegant presentation.

What if I don't like pine nuts?

You can easily swap pine nuts for walnuts, almonds, or even sunflower seeds for a similar texture in the pesto.

Can I use dried herbs for the crust?

While fresh herbs provide the best flavor and color, you can use dried herbs. Reduce the quantity to 1 teaspoon each as dried herbs are more concentrated.

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