Entrée: United States – Herb-Crusted Rack of Lamb

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 18 min

Additional 10 min

Total 38 min

Ingredients

1 Frenched rack of lamb (8 ribs) or 8 lamb rib chops, about 16 oz (454 g)
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
3 / 4 cup (75 g) fresh breadcrumbs
2 tbsp (30 ml) Dijon mustard
2 cloves garlic, minced
2 tbsp (8 g) fresh parsley, chopped
1 tbsp (4 g) fresh rosemary, chopped
1 tbsp (2 g) fresh thyme leaves
2 tbsp (30 g) melted butter

Instructions

1. Preheat oven to 425°F (220°C). Season lamb with salt and pepper and sear in an ovenproof skillet with olive oil 1–2 minutes per side until golden.
2. Mix breadcrumbs, garlic, parsley, rosemary, thyme, and melted butter in a bowl.
3. Brush seared lamb with Dijon mustard, then press the herb-breadcrumb mixture onto the meat side to form a crust.
4. Roast in the oven 12–18 minutes for medium-rare (depending on thickness and whether using a full rack or individual chops).
5. Rest 8–10 minutes, carve between ribs into individual chops if roasted as a rack, and serve.