Herb-Crusted Rack of Lamb with Garlic and Rosemary
Instructions
- 1
Preheat your oven to 200°C (400°F). Remove the lamb from refrigerator 30 minutes before cooking to bring to room temperature.
- 2
Season the lamb rack generously with salt and pepper on all sides.
- 3
Heat 1 tablespoon of olive oil in an oven-safe skillet over high heat. Sear the lamb rack fat-side down for 2-3 minutes until golden, then sear the meat side for 2-3 minutes.
- 4
Remove from heat and let the lamb rest for 5 minutes. Brush the meat side with Dijon mustard.
- 5
In a bowl, combine breadcrumbs, chopped rosemary, thyme, minced garlic, and remaining olive oil. Mix well and season with salt and pepper.
- 6
Press the herb mixture firmly onto the mustard-coated side of the lamb rack.
- 7
Place the skillet in the preheated oven and roast for 12-15 minutes for medium-rare (internal temperature of 130°F/54°C), or 18-20 minutes for medium (140°F/60°C).
- 8
Remove from oven and tent with foil. Let rest for 10 minutes before carving between the bones into individual chops.
- 9
Serve immediately, arranging 2 chops per person on warmed plates.
Chef's Note
"This elegant rack of lamb transforms any dinner into a special occasion with its aromatic herb crust and perfectly pink interior. Don't be intimidated—the Dijon acts as delicious "glue" for the herbs, and a meat thermometer ensures foolproof results every time."
