Impress guests or family members at your next dinner party with this Frenched rack of lamb, roasted to juicy perfection with a garlic, parsley, and Dijon bread crumb crust.
Preparation Time
45 mins
Cooking Time
55 mins
Total Time
1 hr 40 mins
Calories
403 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Wrap garlic head in foil.
Step 2
Roast garlic in the preheated oven until soft, about 40 minutes. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Slice in half; squeeze to remove the roasted garlic within.
Step 3
Combine 1 tablespoon roasted garlic with bread crumbs, parsley, and thyme. Reserve remaining roasted garlic for another use.
Step 4
Wrap the exposed bone sections of the rack individually in aluminum foil.
Step 5
Set the rack, bone-side down, ribs facing away, on a sheet of plastic wrap and sprinkle with salt and pepper. Brush meat with mustard to create a thin layer. Spread bread crumb mixture over and press the crumbs into it using the plastic wrap. Set the lamb on a roasting rack. Discard the plastic wrap.
Step 6
Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 140 degrees F (60 degrees C) for medium doneness, or to desired doneness, 25 to 35 minutes. Let the lamb sit for 20 minutes in a warm location; carve into 4 two-bone chops. Season with salt.
Ingredients
3 tablespoons chopped fresh parsley
1 head garlic
kosher salt and ground black pepper to taste
0.25 cup Dijon mustard
0.5 teaspoon minced fresh thyme
1.5 cups soft bread crumbs
1 (8 bone) rack Lamb, domestic, rib, separable lean and fat, trimmed to 1/8" fa
