Impressive Herb Crusted Rack of Lamb: 25 Minute Miracle
Impress your guests with this stunning Herb Crusted Rack of Lamb. It’s a showstopper that’s surprisingly easy to make, perfect for a special occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2-3 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Modern European
- Diet: None
Ingredients
Scale
- 1 rack of lamb (about 8 ribs), frenched
- 2 tablespoons olive oil
- 1 cup fresh breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic, minced
- 1/4 cup Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the rack of lamb dry with paper towels. Season generously with salt and pepper.
- In a small bowl, combine the breadcrumbs, parsley, rosemary, thyme, and minced garlic.
- Brush the rack of lamb all over with Dijon mustard.
- Press the herb and breadcrumb mixture firmly onto the mustard-coated lamb, ensuring it’s evenly covered.
- Place the lamb, fat-side up, on a baking sheet.
- Roast for 20-25 minutes for medium-rare, or until an internal thermometer reads 130°F (54°C).
- Let the lamb rest for 10 minutes before carving and serving.
Notes
- Frenched rack of lamb means the meat has been scraped from the bone for a cleaner presentation.
- You can adjust the herbs to your preference.
- For a crispier crust, you can broil for the last minute or two of cooking, watching carefully to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450-550 kcal
- Sugar: Less than 2g
- Sodium: Approximately 300-400mg
- Fat: Approximately 30-40g
- Saturated Fat: Approximately 10-15g
- Unsaturated Fat: Approximately 20-25g
- Trans Fat: 0g
- Carbohydrates: Approximately 15-20g
- Fiber: Approximately 2-3g
- Protein: Approximately 30-35g
- Cholesterol: Approximately 100-120mg