Herb-Crusted Rack of Lamb
• 1 rack of lamb (about 8 ribs)
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 cup breadcrumbs (preferably panko)
• Salt and black pepper to taste
🔹Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Lamb:
Trim any excess fat from the lamb rack.
Season the lamb rack with salt and black pepper.
🔹Sear the Lamb:
Heat an ovenproof skillet over high heat. Add a bit of oil to the skillet.
Sear the lamb rack, fat side down, for about 2-3 minutes until it turns golden brown. Sear the other sides for about 1 minute each.
Remove the lamb from the skillet and let it cool slightly.
Brush the fat side of the lamb rack with Dijon mustard.
🔹Prepare the Herb Crust:
In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, and breadcrumbs. Mix until it forms a paste.
🔹Coat the Lamb:
Press the herb and breadcrumb mixture onto the mustard-coated side of the lamb rack, creating a generous crust.
🔹Roast in the Oven:
Place the lamb rack back into the skillet, crust-side up.
Roast in the preheated oven for about 15-20 minutes for medium-rare, or longer if you prefer it more well-done. Use a meat thermometer to check for doneness; for medium-rare, the internal temperature should be around 135-140°F (57-60°C).
🔹Rest and Slice:
Remove the lamb from the oven and let it rest for about 5-10 minutes before slicing.
Slice the rack into individual chops and serve.
This Herb-Crusted Rack of Lamb is a showstopper for special occasions. It's best served with a side of roasted vegetables, mashed potatoes, or a flavorful sauce.
Enjoy your homemade gourmet meal!