Herb-Crusted Rack of Lamb with Garlic and Rosemary Recipe
Indulge in this succulent Herb-Crusted Rack of Lamb with Garlic and Rosemary recipe that promises a mouthwatering blend of savory herbs and tender meat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes (plus resting time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: French-Inspired
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Rack of Lamb:
- 2 racks of lamb (about 1 1/2–2 pounds total), frenched
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
Herb Crust:
- 4 cloves garlic (minced)
- 2 tablespoons fresh rosemary (chopped)
- 1 tablespoon fresh thyme leaves
- 1 cup fresh breadcrumbs (preferably from rustic or sourdough bread)
- 2 tablespoons Dijon mustard
Instructions
- Preheat the oven: Preheat the oven to 450°F (232°C).
- Prepare the lamb: Pat the lamb dry with paper towels and season with salt and pepper.
- Sear the lamb: Heat olive oil in a skillet and sear the lamb on all sides until browned.
- Make the herb crust: Combine garlic, rosemary, thyme, and breadcrumbs. Spread mustard on the lamb and press the herb mixture onto it.
- Roast the lamb: Place the racks on a baking sheet and roast for 20–25 minutes until cooked to your liking.
- Rest and serve: Let the lamb rest for 10 minutes before slicing and serving.
Notes
- To prepare ahead, sear and coat the lamb with mustard and herbs up to 1 day in advance, then refrigerate until ready to roast.
- Pairs beautifully with roasted potatoes, asparagus, or a red wine reduction.
Nutrition
- Serving Size: ½ rack (approx. 4 ribs)
- Calories: 480
- Sugar: 1g
- Sodium: 510mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 105mg
