Description
This Herb-Crusted Rack of Lamb with Garlic and Rosemary is a flavorful and elegant main course perfect for special occasions. The succulent lamb racks are coated with a savory herb and garlic paste, topped with a crispy breadcrumb crust, and roasted to tender, juicy perfection. Served warm with your choice of sides, this French-inspired dish balances aromatic herbs and tender meat for a delightful dining experience.
Ingredients
Scale
Lamb
- 2 racks of lamb (about 1 ½ to 2 lbs total), frenched
- Salt and black pepper to taste
Herb Paste
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
Crust
- ½ cup breadcrumbs (panko or regular)
- 1 tablespoon melted butter (optional, for extra crispiness)
Instructions
- Preheat and Prepare Lamb: Preheat your oven to 450°F (230°C). Pat the racks of lamb dry with paper towels and season generously with salt and black pepper. Let the meat sit at room temperature for 15 to 20 minutes to ensure even cooking.
- Make Herb Paste and Apply: In a small bowl, combine the minced garlic, finely chopped rosemary, fresh thyme leaves, Dijon mustard, and olive oil to create a herb paste. Rub this mixture evenly over the meaty parts of the lamb racks to infuse the flavors.
- Prepare Breadcrumb Crust: In another small bowl, mix the breadcrumbs with the melted butter if using, to enhance crispiness. Press the breadcrumb mixture firmly onto the herb-coated portions of the lamb racks to form a crust.
- Roast the Lamb: Place the racks bone-side down on a foil-lined baking sheet or in a roasting pan. Roast in the preheated oven for 20 to 25 minutes for medium-rare doneness, targeting an internal temperature of 125–130°F. Adjust roasting time according to your desired doneness level.
- Rest the Meat: Remove the lamb from the oven and loosely tent it with foil. Allow it to rest for 10 minutes to let the juices redistribute, resulting in a juicy and tender texture.
- Serve: Slice the rack into individual chops and serve warm. Complement with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Notes
- For enhanced flavor, marinate the lamb with the herb paste for a few hours or overnight before applying the breadcrumb crust and roasting.
- Use a meat thermometer to ensure perfect doneness and avoid overcooking.
- For a gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs.
- Letting the lamb rest after roasting is crucial to preserve its juices and tenderness.
