Herb-Crusted Rack of Lamb

Name: Herb-Crusted Rack of Lamb
Total time: 30 min
Yield: 5 Servings
Ingredients: 1 cup panko bread crumbs; ¼ cup Italian parsley leaves; 3 tablespoons olive oil, divided; 🧄 4 cloves garlic; 2 tablespoons fresh mint leaves; 1 tablespoon fresh rosemary leaves; 🧂 ¾ teaspoon kosher salt, divided; 🍋 ½ teaspoon lemon zest; 2 (1 pound) frenched racks of lamb, at room temperature, trimmed of excess fat; ¼ teaspoon ground black pepper; 3 tablespoons Dijon mustard

Cost $35, save $20

Source: Recommended by CookPal

30 Min
5 Servings
$35

Herb-Crusted Rack of Lamb

Cost $35, save $20

Source: Recommended by CookPal

30 Min
5 Servings
$35

INGREDIENTS

Herb Crust Mixture
- 1 cup panko bread crumbs
- ¼ cup Italian parsley leaves
- 3 tablespoons olive oil, divided
- 🧄 4 cloves garlic
- 2 tablespoons fresh mint leaves
- 1 tablespoon fresh rosemary leaves
- 🧂 ¾ teaspoon kosher salt, divided
- 🍋 ½ teaspoon lemon zest
Lamb Preparation
- 2 (1 pound) frenched racks of lamb, at room temperature, trimmed of excess fat
- ¼ teaspoon ground black pepper
- 3 tablespoons Dijon mustard

STEPS

Gather ingredients.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top.

Combine bread crumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, 1/4 teaspoon salt, and lemon zest in the bowl of a food processor. Process until well combined, about 45 seconds. Transfer to a shallow dish and set aside.

Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high. Pat lamb dry with paper towels. Season with black pepper and remaining 1/2 teaspoon salt.

Add lamb to skillet and cook until browned on all sides, 4 to 5 minutes total.

Brush the lamb with mustard, then dip and roll into the prepared bread crumb mixture to coat, pressing gently to adhere.

Place lamb on the prepared rack, meat side up, with the bones pointed toward the middle of the rack.

Roast in the preheated oven until an instant-read thermometer registers 125°F (52°C) for medium-rare, about 20 minutes, or to the desired degree of doneness. Tent loosely with foil and let rest for 10 minutes before slicing between the bones. Serve immediately.

NUTRIENTS

Per 1 serving

🔥

762

Calories

30
Protein
18
Carbs
65
Fats

💡 For an accurate internal temperature, use an instant-read thermometer to avoid overcooking.Resting the lamb after cooking allows the juices to redistribute, ensuring tender and juicy meat.You can prepare the herb crust mixture in advance to save time on the day of cooking.