Herb-Crusted Rack of Lamb

• •2 rack of lamb, 8 bones each, frenched
• •3 tablespoon olive oil, divided
• •2 tablespoon Dijon mustard
• •3 garlic cloves, minced
• •2 tablespoon fresh rosemary, finely chopped
• •1 tablespoon fresh thyme leaves, finely chopped
• •3 tablespoon fresh parsley, finely chopped
• •0.5 cup Panko breadcrumbs
• • to taste salt
• • to taste freshly ground black pepper

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Pat the lamb racks very dry with paper towels. Season generously all over with salt and freshly ground black pepper.

3. 3

   In a shallow bowl, combine the minced garlic, chopped rosemary, chopped thyme, chopped parsley, Panko breadcrumbs, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well until everything is evenly combined.

4. 4

   Heat the remaining 2 tablespoons of olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat until shimmering. Place the lamb racks fat-side down in the hot skillet and sear for 3-4 minutes until deeply golden brown and crisp. Sear on all other sides for 1-2 minutes each, until browned.

5. 5

   Remove the lamb racks from the skillet and place them on a cutting board. Brush the fat-side of each rack generously with Dijon mustard.

6. 6

   Firmly press the herb and breadcrumb mixture onto the mustard-coated fat-side of each lamb rack, ensuring an even and thick crust. You may need to gently reshape the crust to adhere well.

7. 7

   Return the crusted lamb racks to the oven-safe skillet, crust-side up. Transfer the skillet to the preheated oven.

8. 8

   Roast for 15-20 minutes for medium-rare (internal temperature of 125-130°F / 52-54°C) or 20-25 minutes for medium (130-135°F / 54-57°C). Use a meat thermometer inserted into the thickest part of the meat, avoiding the bone.

9. 9

   Once cooked to your desired doneness, remove the skillet from the oven. Transfer the lamb racks to a clean cutting board, tent loosely with aluminum foil, and let rest for 10-15 minutes. This allows the juices to redistribute, ensuring a tender and moist result.

10. 10

    Carve the lamb racks into individual chops by slicing between the bones. Serve immediately.

Chef's Tips

• 💡Ensure the lamb is very dry before searing; this helps create a beautiful crust and prevents steaming.
• 💡Do not skip the resting step! It's crucial for juicy, tender lamb.
• 💡Use a good quality meat thermometer to achieve your desired doneness. Lamb cooks quickly, and overcooking can make it tough.
• 💡For extra flavor, you can add a pinch of red pepper flakes or lemon zest to the herb crust mixture.