Herb-Crusted Rack of Lamb with Garlic and Rosemary
Ingredients
- • 800 g lamb rack (8 ribs, frenched)
- • 60 g fresh breadcrumbs
- • 15 g fresh rosemary, chopped
- • 10 g fresh thyme, chopped
- • 4 cloves garlic
- • 30 ml Dijon mustard
- • 45 ml olive oil
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
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.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
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."
