Herb-Crusted Rack of Lamb
Servings: 8
Ingredients
- 2 tablespoons finely chopped fresh tarragon leaves
- 2 tablespoons chopped fresh thyme leaves, plus more to garnish
- 1 tablespoon finely chopped fresh rosemary leaves
- 2 tablespoons Dijon mustard
- 2 garlic cloves, minced
- 3 tablespoons extra virgin olive oil, divided
- 2 (1 to 1½ pounds) frenched racks of lamb
- 1 tablespoon kosher salt, plus more to taste
- 1½ teaspoons freshly ground black pepper, plus more to taste
- 3 tablespoons panko breadcrubs
- flaky salt, to garnish (optional)
Instructions
- Preheat the oven to 450℉ and line a baking sheet with parchment paper.
- In a bowl, combine the tarragon, thyme, rosemary, Dijon mustard, garlic, and 2 tablespoons olive oil and stir until well combined. Set aside.
- Place the two racks of lamb on the prepared baking sheet, fat side up (ribs curved downward). Season the racks of lamb all over with salt and pepper.
- Evenly divide the herb mixture amongst both racks of lamb. Using a pastry brush or back of a spoon, evenly spread the herb mixture on the fat side of the lamb until well coated.
- In a small bowl, combine the breadcrumbs and remaining 1 tablespoon olive oil. Stir to combine. Sprinkle the breadcrumbs evenly over the fat-side of the lamb. Using your fingertips, press the panko into the meaty part of the lamb.
- Transfer the lamb to the oven and roast for 10 minutes. Reduce the heat to 300℉ (with the lamb remaining inside the oven) and cook until the lamb registers 130℉ for medium-rare, 10 to 15 minutes more, depending on how thick your lamb is and how you like yours cooked.
- Remove from the oven and loosely cover with aluminum foil. Allow to rest for 10 minutes.
- Carefully carve the lamb into individual chops. Garnish with thyme and a sprinkle of flaky salt, if using. Serve and enjoy!
Nutrition
Calories: 535kcal | Carbohydrates: 5g | Protein: 19g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 94mg | Sodium: 1012mg | Potassium: 322mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 169IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 3mg