Herb-Crusted Rack of Lamb

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

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
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon lemon zest
• 0.75 teaspoon kosher salt, divided
• 0.25 cup Italian parsley leaves

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

Gather ingredients.

Step 5

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 6

Add lamb to skillet and cook until browned on all sides, 4 to 5 minutes total.

Step 7

Brush the lamb with mustard, then dip and roll into prepared bread crumb mixture to coat, pressing gently to adhere.

Step 8

Place lamb on the prepared rack, meat side up, with the bones pointed towards the middle of the rack.