Herb-Crusted Rack of Lamb
Ingredients:
- Meat
• 1 rack of lamb (about 8 ribs) - Produce
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme leaves - Condiments
• 2 tbsp Dijon mustard - Baking & Spices
• Salt and freshly ground black pepper, to taste - Oils & Vinegars
• 2 tbsp olive oil - Bread & Baked Goods
• 1/4 cup (30g) panko breadcrumbs
Instructions:
Prepare the Lamb:
- Preheat the oven to 400°F (200°C).
- Season the lamb: Rub the rack of lamb with olive oil, and season generously with salt and freshly ground black pepper. Set aside.
Prepare the Herb Crust:
- Make the herb mixture: In a small bowl, combine the minced garlic, chopped parsley, rosemary, thyme, and panko breadcrumbs. Add a pinch of salt and pepper, and mix well.
- Coat the lamb: Brush a thin layer of Dijon mustard evenly over the lamb. This will help the herb mixture stick to the meat. Then press the herb and breadcrumb mixture onto the lamb, coating it evenly.
Cook the Lamb:
- Sear the lamb: Heat a large oven-safe skillet over medium-high heat and add a bit of olive oil. Once hot, sear the lamb for 2-3 minutes on each side until browned. This locks in the flavors.
- Roast the lamb: Transfer the skillet with the lamb into the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare, or longer for your desired doneness.
- Rest the lamb: Once done, remove the lamb from the oven and let it rest for 5-10 minutes before cutting into individual ribs.
Serve:
- Slice the lamb into individual ribs, serve, and enjoy!
Enjoy the rich and savory flavors!
