Description
Indulge in the exquisite flavors of a perfectly cooked Rack of Lamb with Herb Crust. This dish is a showstopper, featuring tender, juicy lamb encased in a crispy, aromatic herb and breadcrumb coating. The combination of fresh herbs, garlic, and Dijon mustard creates a symphony of flavors that elevate the natural richness of the lamb.
Ingredients
Scale
- 1 rack of lamb (8 ribs, about 1.5 lbs)
- 2 tbsp Dijon mustard
- 1 cup fresh breadcrumbs
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Trim excess fat from lamb and pat dry. Season with salt and pepper.
- Combine breadcrumbs, rosemary, thyme, garlic, and olive oil in a bowl to make the herb crust.
- Brush lamb with Dijon mustard, then press the breadcrumb mixture firmly onto all sides except bone ends.
- Roast bone-side down for 25-30 minutes (medium-rare) or until internal temperature reaches 135°F (57°C). Let rest 10 minutes before slicing.
Notes
- Use fresh herbs for best flavor (reduce dried herbs by half if substituting).
- Let lamb rest after roasting for juicier slices.
- For extra crispiness, broil the last 2-3 minutes.
- Store leftovers in airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 2 ribs
- Calories: 350 Kcal
- Sugar: 1g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg
Keywords: rack of lamb, herb crust lamb, gourmet lamb recipe, special occasion dinner, roasted lamb, Easter dinner, holiday main dish, rosemary garlic lamb, easy lamb recipe, restaurant-quality lamb