Herb Crusted Rack Of Lamb

Name: Herb Crusted Rack Of Lamb
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 people
Ingredients: 1 rack of lamb, frenched with fat cap removed; 2 tsp. salt; 1 tsp. pepper; 1 Tbsp. olive oil; 2 Tbsp. unsalted butter; 2 Tbsp. Dijon mustard; 1 cup panko breadcrumbs; 2 prigs fresh rosemary (stems removed); 2 prigs fresh thyme (stems removed); 2 Tbsp. parsley, fresh, chopped; 2 Tbsp. freshly grated parmesan; 2 cloves garlic; 1 tsp. olive oil (just enough for the crust to come together a little bit); optional: pinch of red pepper chili flakes

User Reviews

4.8

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
35 mins
Servings
4 people
Calories
239 kcal
Course
Main Course
Cuisine
American

Herb Crusted Rack Of Lamb

Ulric Williams

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Herb Crusted Rack of Lamb is an easy and flavor forward protein to make for your next dinner. This recipe is simple and pairs nicely with a veggie and whole grain!

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Ingredients

Servings

For the lamb:

1 rack of lamb, frenched with fat cap removed
2 tsp. salt
1 tsp. pepper
1 Tbsp. olive oil
2 Tbsp. unsalted butter
2 Tbsp. Dijon mustard

For the herb crust:

1 cup panko breadcrumbs
2 prigs fresh rosemary (stems removed)
2 prigs fresh thyme (stems removed)
2 Tbsp. parsley, fresh, chopped
2 Tbsp. freshly grated parmesan
2 cloves garlic
1 tsp. olive oil (just enough for the crust to come together a little bit)
optional: pinch of red pepper chili flakes

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Instructions

Preheat oven to 425 degrees F.
Generously season all sides of the lamb with salt and pepper. You may need a little more salt or pepper, it is up to your liking.In an oven safe skillet, heat 1 Tbsp. olive oil over medium heat. Sear each side of the lamb until you get color, which is typically 1-2 minutes. Keep your eye on it. Sear each side. While it is searing on one of the sides, place 2 Tbsp. butter in the pan and baste butter onto lamb. Place in preheated oven for 10-12 minutes.
Meanwhile, make the herb crust. (Or this can be done prior to cooking). Place all ingredients into a food processor and process until crumbly. Mixture should not be wet.Remove the lamb from the oven and using a pastry brush, coat the lamb with 2 Tbsp. Dijon mustard.
Next, coat the herb crust all around the lamb.*Place back into the oven for 8-10 minutes until 140 degrees F. It will continue to cook once removed from oven (safe internal temperature for lamb is 145 degrees F).Let lamb rest for at least 10 minutes before slicing into each rib. This will lock in the juices and let it continue to cook to reach 145 degrees F.

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