Herb Crusted Rack of Lamb

This Herb Crusted Rack of Lamb features a perfectly cooked rack of lamb encrusted with a fragrant mixture of fresh herbs, breadcrumbs, and Dijon mustard. The result is a succulent, pink interior surrounded by a crispy, aromatic crust. When sliced, each chop presents beautifully with its green herb coating and rosy center, making it an impressive centerpiece for any fine dining experience.

Ingredients:

For the Lamb:

• 2 racks of lamb (8 ribs each), frenched
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons Dijon mustard

For the Herb Crust:

• 1 cup fresh breadcrumbs
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh mint leaves, chopped
• Zest of 1 lemon
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

For Serving:

• Fresh herbs for garnish
• Lemon wedges
• Roasted vegetables (optional)

Directions:

1. Prepare the Lamb:
   • Remove lamb from refrigerator 1 hour before cooking
   • Pat dry with paper towels
   • Score the fat cap in a diamond pattern
   • Season generously with salt and pepper
2. Make the Herb Crust:
   • In a food processor, combine breadcrumbs, garlic, all herbs, and lemon zest
   • Pulse until well combined
   • Add olive oil and pulse briefly
   • Season with salt and pepper
   • Transfer to a shallow dish
3. Sear the Lamb:
   • Preheat oven to 375°F (190°C)
   • Heat olive oil in a large skillet over high heat
   • Sear lamb racks until golden brown on all sides (about 6-8 minutes)
   • Remove from heat and let cool slightly
4. Apply Crust:
   • Brush each rack with Dijon mustard
   • Press herb mixture firmly onto the fat side and ends of each rack
   • Place lamb on a roasting pan, bone side down
5. Roasting:
   • Place in preheated oven
   • Roast for 20-25 minutes for medium-rare (internal temperature 135°F/57°C)
   • Adjust timing based on desired doneness:
     • Rare: 125°F (52°C)
     • Medium: 145°F (63°C)
   • Remove from oven and let rest for 10-15 minutes
6. Serving:
   • Carefully slice between bones into individual chops
   • Arrange on warm plates
   • Garnish with fresh herbs and lemon wedges
   • Serve with roasted vegetables if desired

Tips:

• Ask your butcher to french the rack (clean the rib bones)
• Use a meat thermometer for precise cooking
• Don’t skip the resting period as it allows juices to redistribute
• The herb crust can be prepared in advance and stored in the refrigerator
• For extra flavor, marinate the lamb overnight with garlic, herbs, and olive oil

Note: The cooking time may vary depending on the size of the rack and desired doneness. Always use a meat thermometer for best results. The herb crust should be golden brown and crispy while protecting the meat from overcooking.