Herb-Crusted Rack of Lamb
Whether it's a special occasion or a weekend dinner, this Herb-Crusted Rack of Lamb is sure to impress. Its presentation is as impressive as its taste. When you bring it to the table, it's not just a dish; it's a statement.
Equipment
- Roasting pan
- Small bowl
- Meat thermometer
- Aluminum foil
- Sharp knife
Ingredients
- 2 racks of lamb with 8 ribs each, trimmed
- 2 tablespoons of olive oil
- 4 cloves of garlic minced
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons fresh thyme chopped
- 2 tablespoons fresh parsley chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup bread crumbs
- 2 tablespoons Dijon mustard
- 2 tablespoons butter melted
Instructions
- Preparation: Preheat your oven to 400°F (200°C). In a small bowl, mix together the bread crumbs, garlic, rosemary, thyme, parsley, salt, and pepper. Stir in the melted butter until the mixture is well combined.
- Sear the Lamb: Heat olive oil in a large skillet over high heat. Sear the racks of lamb for about 1 to 2 minutes on each side, or until golden brown. Remove from heat.
- Apply the Mustard: Brush the seared racks of lamb with Dijon mustard.
- Add the Herb Crust: Press the bread crumb mixture onto the mustard-coated side of each rack.
- Roast: Place the racks in the roasting pan with the crust side up. Roast in the preheated oven for about 20 to 25 minutes for medium-rare.
- Rest the Lamb: Remove the lamb from the oven and cover it loosely with aluminum foil. Let it rest for 10 minutes.
- Serve: Slice the lamb between the ribs and serve.