Description
A show-stopping centerpiece that’s tender, juicy, and full of flavor! Perfect for Easter, holidays, or any dinner you want to feel special.
Ingredients
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2 racks of lamb (1.5–2 lbs total), frenched
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2 tbsp olive oil
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3 garlic cloves, minced
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2 tbsp fresh rosemary, finely chopped
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1 tbsp fresh thyme, chopped
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1 tbsp fresh parsley, chopped
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½ cup breadcrumbs (or panko)
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1 tsp Dijon mustard
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1 tsp salt
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½ tsp black pepper
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Optional: ½ tsp lemon zest
Instructions
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Prep & Preheat
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Remove lamb from fridge 30 min before cooking.
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Pat dry with paper towels.
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Preheat oven to 400°F (205°C).
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Sear the Lamb
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Heat a heavy skillet over medium-high.
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Season lamb with salt & pepper.
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Place fat-side down in skillet; sear 2–3 min until golden.
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Sear meaty side 1 min. Remove and set aside.
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Make Herb Crust
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Combine olive oil, garlic, rosemary, thyme, parsley, breadcrumbs, Dijon mustard, and lemon zest (if using) into a paste.
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Apply Crust
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Brush seared lamb with mustard.
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Press herb-breadcrumb mixture evenly on top.
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Roast & Rest
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Place lamb on a roasting pan, crust-side up.
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Roast 18–22 min for medium-rare (130°F/54°C internal).
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Tent with foil and rest 10 min.
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Slice & Serve
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Slice between ribs into individual chops.
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Arrange on a platter and garnish with fresh herbs.
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Notes
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Pat lamb dry for a crispy crust.
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Press the crust firmly; mustard acts as glue.
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Meat thermometer = best friend for perfect doneness.
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Can prep herb paste and sear lamb ahead; apply crust just before roasting.
Serving Suggestions
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Parmesan risotto or whipped goat cheese mashed potatoes.
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Roasted asparagus, hollandaise, or a crisp arugula salad with lemon vinaigrette.