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4.9 from 39 votes

Rack of Lamb with Herb Crust

A quick and easy way to impress.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 511 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 lice bread I used whole wheat, but multi-grain and white bread are fine, torn into pieces
  • ¼ cup fresh mint leaves
  • 1 tablespoon fresh Rosemary finely chopped
  • 1 tablespoon olive oil
  • sprinkle of salt and pepper
  • 1-2 tablespoons Dijon mustard
  • 2 pound rack of lamb eight ribs

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees.
  2. Into a mini-prep food processor add bread mint and rosemary. Pulse until fine crumbs are formed. Set aside.
  3. Season lamb with salt and pepper.
  4. In a large grill pan or cast iron pan, heat olive oil over medium-high heat. Add lamb, fattier side down and cook for 1-2 minutes to sear. Flip lamb over and cook for an additional minute. Remove from heat.
  5. Spread mustard on fattier side of lamb.
  6. Top mustard with bread crumbs - pressing down slightly to adhere.
  7. Roast lamb for 18 minutes for medium rare. (20 minutes for medium).
  8. Remove from pan and let rest for 4-5 minutes on a cutting board.
  9. Carve into 2-rib portions.

Notes

  • Rosemary leaves are tough and don't get minced well in the food processor, which is why I chop them before adding them to the bread mixture.

Nutrition Information

Calories 511kcal (26%) Carbohydrates 2g (1%) Protein 18g (36%) Fat 47g (72%) Saturated Fat 19g (95%) Cholesterol 95mg (32%) Sodium 97mg (4%) Potassium 251mg (7%) Vitamin A 135IU (3%) Vitamin C 0.9mg (1%) Calcium 25mg (3%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 511

% Daily Value*

Calories 511kcal 26%
Carbohydrates 2g 1%
Protein 18g 36%
Fat 47g 72%
Saturated Fat 19g 95%
Cholesterol 95mg 32%
Sodium 97mg 4%
Potassium 251mg 5%
Vitamin A 135IU 3%
Vitamin C 0.9mg 1%
Calcium 25mg 3%
Iron 1.9mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.