Herb-Crusted Rack of Lamb
Perfectly roasted Rack of Lamb seasoned with a tender crust of herbs, mustard and fresh breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 7 Chops 1x
- Category: Entree
- Method: Oven-Roasted
- Cuisine: American
Ingredients
Units
Scale
- 1 Rack of Lamb, (about 2 to 2 1/2 lbs), Well Trimmed and at Room Temperature
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper, ground
- 3 Tablespoons Dijon Mustard or coarse grained mustard
- 1/2 cup Fresh Breadcrumbs
- 1/4 cup Fresh Parsley, minced
- 1 teaspoon Fresh Rosemary, minced (about 4 small sprigs leaves removed from stem
- 1 teaspoon Fresh Thyme, minced (about 5 sprigs leaves removed from stems)
- 1 clove Fresh Garlic, finely minced or 1 teaspoon Roasted Garlic
Instructions
- Position rack in the center of the oven and preheat oven to 450 degrees.
- Season lamb all over, with 1 1/2 teaspoons of the salt and the pepper.
- Brush lamb with 1 tablespoon of the mustard. Set aside.
- In a small bowl, mix together the breadcrumbs, all the herbs, garlic and remaining 2 tablespoons of mustard.
- Press the crumb mixture evenly over the top of the lamb and around to the sides.
- Arrange the lamb crumb side up in a shallow roasting pan or baking sheet, and roast for 10 minutes.
- Reduce heat to 400 degrees and continue to roast until a meat thermometer inserted into the center of the meaty part of the loin, registers 135 degrees for medium-rare. This will take about 15 additional minutes.
- Remove lamb from oven and let rest (stand) for 10 minutes before carving.
- Carve between ribs and serve.
Find it online: https://www.miascucina.com/herb-crusted-rack-of-lamb/
