Description
Herb-crusted rack of lamb is an elegant and flavorful dish featuring tender lamb coated in a savory crust of herbs, garlic, and mustard. Roasted to perfection, it’s ideal for special occasions or upscale dinners.
Ingredients
Scale
- 1 rack of lamb (Frenched, about 1.5–2 pounds)
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon lemon zest (optional)
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Trim excess fat from the rack of lamb. Season generously with salt and black pepper.
- In a bowl or food processor, combine rosemary, thyme, garlic, lemon zest (if using), Dijon mustard, and olive oil to make a paste.
- Rub the herb mixture all over the lamb, pressing it to adhere evenly.
- Heat a skillet over medium-high heat. Sear the lamb for 2–3 minutes on each side until nicely browned.
- Transfer the lamb to a roasting pan, bone side down.
- Roast for 20–25 minutes, or until the internal temperature reaches 125–130°F (52–54°C) for medium-rare.
- Remove from oven and let rest for 10 minutes before slicing between bones to serve.
Notes
- Add breadcrumbs to the herb mixture for a crunchy crust.
- Use a mix of parsley, mint, or basil for a different herb profile.
- Whole grain mustard can be used instead of Dijon for added texture.
- Pair with a balsamic glaze or red wine reduction for extra flavor.
- Searing the lamb is optional but enhances flavor and presentation.
Nutrition
- Serving Size: 1/4 rack
- Calories: 420
- Sugar: 0g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 110mg