Herb-Crusted Rack of Lamb is an elegant and flavorful dish perfect for special occasions like Christmas. The lamb is coated with a fragrant mixture of fresh herbs, garlic, and Dijon mustard, creating a golden, crispy crust while keeping the meat tender and juicy inside.
Prep Time:
15 minutes
Cook Time:
25-30 minutes
Total Time:
40-45 minutes
Ingredients
- 1 rack of lamb (8 ribs, about 1.5 pounds)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1/2 cup fresh breadcrumbs (preferably from crusty bread)
- 1/2 cup fresh parsley, chopped
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon butter (optional, for searing)
How to Make ?
Prepare the Rack of Lamb:
- Preheat your oven to 400°F (200°C).
- Trim excess fat from the rack of lamb, leaving a small amount for flavor. French the bones (if not already done by the butcher) by removing some of the fat and tissue from the ends for a cleaner look.
Prepare the Herb Crust:
- In a small bowl, combine the minced garlic, Dijon mustard, fresh breadcrumbs, parsley, rosemary, thyme, salt, and pepper. Mix well.
Sear the Lamb:
- Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the rack of lamb and sear it for about 2-3 minutes on each side until browned. You can also sear the ends of the bones for an extra touch.
Apply the Herb Crust:
- Once seared, remove the lamb from the skillet and allow it to cool slightly. Brush the Dijon mustard evenly over the meat. Then, press the herb breadcrumb mixture onto the meat, ensuring it sticks well to the surface.
Roast the Lamb:
- Place the lamb on a rack in a roasting pan, bone side down. Roast for about 25-30 minutes for medium-rare, or longer for your desired level of doneness (internal temperature should reach 125°F (52°C) for medium-rare).
Rest and Serve:
- Once the lamb is done, remove it from the oven and let it rest for 10 minutes before slicing between the ribs to serve.
