Description

This Herb-Crusted Rack of Lamb with Garlic and Rosemary is a flavorful and elegant main course perfect for special occasions like Easter or holiday dinners. The racks are seasoned and coated with a savory mixture of garlic, fresh rosemary, thyme, and Dijon mustard, then topped with a crunchy panko breadcrumb and Parmesan crust before roasting to a perfect medium-rare. The resulting lamb is tender, juicy, and fragrant, ideal for serving with roasted vegetables or mashed potatoes.

Ingredients

Scale

Meat

2 racks of lamb (about 1.5 lbs each), frenched

Herb Mixture

2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper

Crust

1 cup panko breadcrumbs
2 tablespoons grated Parmesan cheese (optional)

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Instructions

Preheat the oven: Set your oven to 450°F (230°C) to ensure it’s hot enough for roasting the lamb to perfection.
Prepare the lamb: Pat the racks of lamb dry with paper towels to ensure the herb mixture adheres well. Season all sides evenly with salt and black pepper.
Make the herb mixture: In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, and Dijon mustard. Mix thoroughly to create a fragrant paste.
Coat the lamb: Rub the herb mixture evenly over the meat side of each rack to infuse flavor and help the crust adhere.
Prepare the crust: In another bowl, mix panko breadcrumbs with grated Parmesan cheese if using. Press this breadcrumb mixture firmly onto the mustard-coated side of the lamb racks to create a crunchy herb crust.
Roast the lamb: Place the racks on a foil-lined baking sheet, bone side down. Roast in the preheated oven for 20 to 25 minutes, or until the internal temperature reaches 125–130°F (52–54°C) for medium-rare.
Rest and serve: Remove the lamb from the oven and let it rest for 10 minutes to allow juices to redistribute. Slice into individual chops and serve warm.

Notes

For deeper flavor, marinate the lamb with the herb mixture for a few hours before applying the breadcrumb crust and roasting.
Serve alongside roasted vegetables, creamy mashed potatoes, or a refreshing mint yogurt sauce for a well-rounded meal.
To make this recipe gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs.