Herb-Crusted Rack of Lamb

Lamb rack is one of those things that always seems fancy, but the truth is that it's actually so easy, and hard to mess up. This version is super simple and classic. The timing in the recipe yields pink, juicy, medium-rare meat, but you can of course cook it longer/to a higher temperature if preferred. Perfect for your Easter lunch, or as an impressive part of any special occasion meal.


Recipes · Meat and Poultry · Lamb · Chops


Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 45 mins
Rest Time: 10 mins
Servings: 5

Ingredients

Ingredients List

  • 1 cup panko bread crumbs

  • ¼ cup Italian parsley leaves

  • 3 tablespoons olive oil, divided

  • 4 cloves garlic

  • 2 tablespoons fresh mint leaves

  • 1 tablespoon fresh rosemary leaves

  • ¾ teaspoon kosher salt, divided

  • ½ teaspoon lemon zest

  • 2 (1 pound) frenched racks of lamb, at room temperature, trimmed of excess fat

  • ¼ teaspoon ground black pepper

  • 3 tablespoons Dijon mustard


Directions

Cook's Note:

If you don't have a food processor, you can also just finely chop the herbs and garlic and stir it with the bread crumbs.


Nutrition Facts (per serving)

Nutrition Facts
762 Calories
65g Fat
18g Carbs
30g Protein


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