Roasted Lamb Herb Crust (Printable Version)

Tender lamb rack with a flavorful herb and breadcrumb crust, oven-roasted for rich taste.

# What You'll Need:

→ Lamb

01 - 1 rack of lamb (8 ribs, approximately 1.75 pounds), frenched
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Herb Crumb Crust

04 - 2.8 ounces fresh white breadcrumbs
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh rosemary, finely chopped
07 - 1 tablespoon fresh thyme leaves
08 - 2 cloves garlic, minced
09 - 2 teaspoons Dijon mustard
10 - 2 tablespoons grated Parmesan cheese
11 - 2 tablespoons olive oil
12 - Zest of 1 lemon

# How To Make It:

01 - Preheat oven to 400°F for optimal roasting temperature.
02 - Pat the lamb rack thoroughly dry with paper towels. Rub all over with 1 tablespoon olive oil, then season generously with salt and freshly ground black pepper on all sides.
03 - Heat a large ovenproof skillet over medium-high heat. Sear the lamb rack fat side down for 2-3 minutes until deeply browned and crisp. Turn and sear remaining sides for 1-2 minutes each to develop color. Remove from heat.
04 - In a mixing bowl, combine breadcrumbs, parsley, rosemary, thyme, garlic, Parmesan cheese, lemon zest, and 2 tablespoons olive oil. Mix thoroughly until all crumbs are evenly moistened and the mixture holds together when pressed.
05 - Brush the seared lamb rack evenly with Dijon mustard, ensuring complete coverage on the fat side where the crust will adhere.
06 - Press the herb crumb mixture firmly and evenly onto the mustard-coated fat side of the rack, creating a compact, even layer that will crust during roasting.
07 - Return lamb to skillet or transfer to a baking tray. Roast in preheated oven for 15-20 minutes until internal temperature reaches 135°F for medium-rare doneness.
08 - Remove from oven and tent loosely with aluminum foil. Allow the lamb to rest for 10 minutes, permitting juices to redistribute throughout the meat for optimal tenderness.
09 - Slice between the bones into individual chops. Arrange on serving plates and serve immediately while the crust remains crisp.

# Expert Advice:

01 -
  • The herb crust creates this incredible contrast between crispy, fragrant topping and tender, juicy meat underneath
  • It looks like something from a fancy restaurant but comes together in under an hour with mostly pantry ingredients
  • Leftovers (if you somehow have any) make the most luxurious sandwiches the next day
02 -
  • I once skipped the resting step because I was impatient, and all those gorgeous juices ran out onto the cutting board—now I treat those 10 minutes as sacred
  • The internal temperature will keep climbing a few degrees after you remove it from the oven, so pull it slightly under your target doneness
  • If your crust starts browning too quickly, loosely tent with foil for the last few minutes of cooking
03 -
  • Room temperature meat sears more evenly, so take the lamb out of the fridge about 30 minutes before cooking
  • Chop your herbs finely—large pieces can burn in the oven while leaving the crust undercooked in spots

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