Herb-Crusted Roast Lamb
This herb-crusted rack of lamb transforms an intimidating dish into a foolproof showstopper. With a fragrant coating of fresh herbs, breadcrumbs, and Dijon mustard, it creates a beautiful crust that seals in juices for tender, flavorful meat perfect for special occasions.
Ingredients
- 2 racks of lamb about 1.5-2 lbs each, frenched (ask your butcher to do this – they don't mind)
- 1/4 cup Dijon mustard the real stuff, not the neon yellow nonsense
- 3 cloves garlic minced (or 5 if you're not planning on kissing anyone)
- 3 tablespoons fresh rosemary finely chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh parsley chopped
- 1 cup fresh breadcrumbs please don't use the sawdust from the can
- 3 tablespoons olive oil plus extra for searing
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter melted
Instructions
- Get prepped: Take the lamb out of the refrigerator 30 minutes before cooking. Preheat your oven to 375°F (190°C). Season lamb generously with salt and pepper. (Seriously, don't skimp here.)
- Make the herb crust: In a bowl, mix breadcrumbs, chopped herbs, garlic, 3 tablespoons olive oil, melted butter, and a pinch of salt and pepper. It should look like green, fragrant wet sand. If it's too dry, add a touch more oil.
- Sear the lamb: Heat a large pan over high heat. Add a splash of oil and sear the lamb racks on all sides until golden brown (about 2-3 minutes per side). This isn't cooking it through – we're just building flavor here, people!
- Apply your mustard mask: Let the seared racks cool slightly, then coat the meaty parts with Dijon mustard. Think of it as sunscreen for your lamb – complete coverage is key.
- Add the herb crust: Press the herb mixture firmly onto the mustard-coated parts. Don't be shy – really pack it on there.
- Roast to perfection: Place the racks in your roasting pan, crust side up, bones curving downward. Roast for 25-30 minutes for medium-rare (internal temperature of 125°F-130°F).
- Rest (both you and the lamb): Remove from oven, tent loosely with foil, and let rest for 10 minutes. This is non-negotiable unless you enjoy lamb juice flooding your cutting board instead of staying in the meat.
- Carve and serve: Cut between the bones to separate into individual chops and arrange artfully on plates like the culinary genius you are.
Notes
- The mustard acts as both a flavor enhancer and "glue" for the herb crust – don't skip it, even if you're not typically a mustard fan.
- If you're unsure about doneness, use that meat thermometer! 125°F for rare, 130-135°F for medium-rare, 140-145°F for medium.
- Make sure your herb mixture isn't too wet, or it won't form that beautiful crust we're after.