This Dijon mustard and herb-crusted rack of lamb is easy to prepare and impressive enough to serve for a special occasion or for Easter dinner.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
762 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and place a wire rack on top.
Step 2
Combine bread crumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, 1/4 teaspoon salt, and lemon zest in the bowl of a food processor. Process until well combined, about 45 seconds. Transfer to a shallow dish and set aside.
Step 3
Roast in the preheated oven until an instant-read thermometer registers 125 degrees F (52 degrees C) for medium-rare, about 20 minutes, or to desired degree of doneness. Tent loosely with foil and let rest for 10 minutes before slicing in between the bones. Serve immediately.
Step 4
Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high. Pat lamb dry with paper towels. Season with black pepper and remaining 1/2 teaspoon salt.
Step 5
Add lamb to skillet and cook until browned on all sides, 4 to 5 minutes total.
Step 6
Brush the lamb with mustard, then dip and roll into prepared bread crumb mixture to coat, pressing gently to adhere.
Step 7
Place lamb on the prepared rack, meat side up, with the bones pointed towards the middle of the rack.
Ingredients
3 tablespoons Dijon mustard
4 cloves garlic
3 tablespoons olive oil, divided
1 cup panko bread crumbs
1 tablespoon fresh rosemary leaves
2 tablespoons fresh mint leaves
2 (1 pound) frenched racks of lamb, at room temperature, trimmed of excess fat
