Description
This herb-crusted rack of lamb is an elegant, flavorful dish perfect for holidays and special occasions. Coated in Dijon mustard, garlic, fresh herbs, and crispy breadcrumbs, this roasted lamb is juicy, tender, and packed with rich, savory flavors. A restaurant-quality meal made easy at home!
Ingredients
- 1 rack of lamb (8 ribs, frenched)
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 cup fresh herbs (rosemary, thyme, parsley), chopped
- 1 cup breadcrumbs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Instructions
- Preheat Oven: Set to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Herb Crust: Mix breadcrumbs, chopped herbs, garlic, salt, and pepper. Drizzle with olive oil and combine.
- Sear the Lamb: Pat the rack of lamb dry, season with salt and pepper, and sear fat-side down in a hot skillet for 2–3 minutes.
- Coat with Mustard and Herbs: Brush lamb with Dijon mustard and balsamic vinegar. Press the herb mixture onto the lamb for an even coating.
- Roast: Place crusted lamb on the baking sheet and roast for 20–25 minutes, or until the internal temperature reaches 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium.
- Rest & Serve: Let the lamb rest for 10 minutes before slicing and serving warm.
Notes
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
- Reheating: Warm in a 300°F (150°C) oven for 10 minutes.
- Customization: Use panko breadcrumbs for extra crispiness or add grated Parmesan for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
