Rack of Lamb with Parsley
User Reviews
5
Rack of Lamb with Parsley
Description
Rack of Lamb with Parsley features a two-stage roasting process starting by seasoning and searing the lamb at 400°F to create a browned surface. After initial roasting, the meat is coated with Dijon mustard to help the herb and breadcrumb topping adhere and add a tangy flavor layer. The topping, made of white bread crumbs, parsley, minced garlic, shallot, and thyme mixed with melted butter, is spread over the rack before roasting at a lowered temperature of 350°F for 15 more minutes. This creates a flavorful crisp crust on the lamb.
Once cooked, the lamb rests for 10 minutes, allowing its juices to redistribute and preventing them from running out when sliced. The recipe suggests aiming for a medium-rare doneness, which results in tender meat with a seared crust that balances the fresh herbal aroma from the topping. Adjust cooking times slightly for more doneness, but avoid overcooking to maintain tenderness.
This dish serves well carved into individual chops and pairs nicely with simple sides, as the herb crust imparts much of the flavor.
Ingredients
- 2 pounds rack of lamb
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 lice white bread processed to crumbs in the food processor
- 2 tablespoons flat-leaf parsley chopped
- 1 garlic peeled and chopped fine
- 1 shallot minced
- ⅛ teaspoon thyme
- 2 tablespoons butter unsalted
- black pepper
- salt
Instructions
- Preheat the oven to 400°.
- Brush the rack with oil, and sprinkle it with salt and black pepper. Put the rack in a roasting pan, and roast it in the preheated oven for 12 minutes
- Remove the meat from the oven, and coat it with the Dijon mustard
- Lower the oven temperature to 350°
- Combine the bread crumbs, parsley, shallot, garlic, thyme and melted butter. Spread this mixture over the top of the rack. Put the rack in the 350° oven, and roast for another 15 minutes
- Remove the rack from the oven, and let it rest for 10 minutes before carving it into chops. The lamb will medium rare.
Notes
- Rest the rack for 10 minutes after roasting to allow juices to settle and retain tenderness when slicing.
- Ensure your oven reaches 400°F for the initial searing phase to create a proper crust while keeping the inside tender.
- For medium doneness, add 1–2 minutes to roasting after the crust is applied, but overcooking will toughen the meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Calories | 69kcal | 3% |
| Carbohydrates | 3g | 1% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 74mg | 3% |
| Potassium | 11mg | 0% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 19mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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