Dinner
Herb Crusted Rack of Lamb
This lamb is baked to perfection, coated in a fragrant blend of fresh herbs, garlic and dijon mustard with a tender, flavorful finish. It’s an elegant, show-stopping main dish that’s as impressive as it is delicious- perfect for special occasions or a refined weekend dinner.
Herb Crusted Rack of Lamb
This lamb is baked to perfection, coated in a fragrant blend of fresh herbs, garlic and dijon mustard with a tender, flavorful finish. It’s an elegant, show-stopping main dish that’s as impressive as it is delicious- perfect for special occasions or a refined weekend dinner.
Ingredients
- 1 rack of lamb, frenched
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ½ cup gluten-free breadcrumbs (or panko)
- ¼ cup grated Parmesan
- Salt & freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F. Season the rack of lamb with salt and pepper.
- In a small bowl, combine Dijon mustard, olive oil, garlic, rosemary, thyme, and parsley.
- Brush the mustard mixture generously over the entire surface of the rack of lamb, making sure it’s well coated.
- In another bowl, mix the breadcrumbs and Parmesan.
- Press the breadcrumb mixture onto the mustard-coated lamb to create a thick crust.
- Place the rack of lamb on a baking sheet or roasting pan, bone side down.
- Roast in the oven for 20-25 minutes for medium-rare (or longer if desired). The internal temperature should read 125°F for medium-rare.
- Let the lamb rest for 10 minutes before slicing between the bones into individual chops.
- Serve with your favorite side dishes and enjoy! I did a creamy polenta and broccolini!