Description
This Herb-Crusted Rack of Lamb with Garlic and Rosemary is a succulent, flavorful main dish perfect for special occasions or an elegant dinner. The lamb racks are coated with a fragrant mixture of fresh herbs, garlic, and Dijon mustard, then topped with crunchy breadcrumbs to create a delicious crust. Roasted to juicy medium-rare perfection, this French-inspired recipe delivers a tender and aromatic meal that pairs beautifully with roasted vegetables or potato gratin.
Ingredients
Scale
Meat
- 2 racks of lamb (about 1 1/2 to 2 pounds total, frenched)
Herb Crust
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup breadcrumbs (preferably panko)
Optional Garnish
- Extra rosemary sprigs
Instructions
- Preheat Oven: Preheat the oven to 450°F to ensure it reaches the right temperature for roasting the lamb to a perfect medium-rare.
- Season Lamb: Pat the lamb racks dry with paper towels to remove any moisture, then season all over with salt and pepper to enhance the flavor.
- Prepare Herb Paste: In a small bowl, combine minced garlic, chopped rosemary, thyme, Dijon mustard, and olive oil to create a flavorful herb paste.
- Coat Lamb: Rub the herb mixture evenly over the meaty side of each lamb rack, making sure to cover the surface completely.
- Apply Breadcrumbs: Press the breadcrumbs firmly onto the herb-coated surface of the lamb to form a crunchy crust that will bake up golden in the oven.
- Roast Lamb: Place the racks bone side down in a roasting pan or on a foil-lined baking sheet. Roast in the preheated oven for 20–25 minutes, or until the internal temperature reaches 125–130°F for medium-rare doneness.
- Rest Meat: Remove the lamb from the oven and loosely tent with foil. Let it rest for 10 minutes to allow juices to redistribute, ensuring tender, juicy meat.
- Slice and Serve: After resting, slice the racks into individual chops by cutting between the bones. Garnish with extra rosemary sprigs if desired, and serve warm alongside your favorite sides.
Notes
- For easier slicing and a more elegant presentation, ask your butcher to french the lamb racks.
- This dish pairs beautifully with roasted vegetables or a creamy potato gratin for a classic, satisfying meal.
- To make the recipe gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs.
