Why You’ll Love This Recipe

This roasted rack of lamb offers a harmonious blend of savory herbs and garlic, creating a delightful crust that enhances the natural flavors of the meat. The high-heat roasting method ensures a perfectly cooked lamb with a juicy interior and a crisp exterior. It’s a straightforward recipe that yields restaurant-quality results, making it ideal for both novice and experienced cooks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 rack of lamb (7 bones), trimmed and frenched
• ½ cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt, divided
• ¼ teaspoon black pepper
• 2 tablespoons olive oil, divided
• 1 tablespoon Dijon mustard

Directions

1. Preheat the Oven: Set your oven to 450°F (230°C) and position the rack in the center.

2. Prepare the Herb Crust: In a small bowl, mix together the bread crumbs, minced garlic, chopped rosemary, 1 teaspoon of salt, and black pepper. Add 2 tablespoons of olive oil to moisten the mixture and set aside.

3. Season the Lamb: Season the rack of lamb evenly with the remaining 1 teaspoon of salt and black pepper.

4. Sear the Lamb: Heat 2 tablespoons of olive oil in a large, heavy, oven-proof skillet over high heat. Add the lamb and sear on all sides for about 1 to 2 minutes until browned. Remove the lamb from the skillet and set aside.

5. Apply Mustard and Herb Crust: Brush the seared lamb with Dijon mustard. Press the herb and bread crumb mixture onto the mustard-coated lamb, ensuring an even layer.

6. Roast the Lamb: Place the crusted lamb bone-side down in the same skillet. Roast in the preheated oven for 12 to 18 minutes, depending on your preferred level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).

7. Rest and Serve: Remove the lamb from the oven and let it rest for 5 to 10 minutes before slicing between the bones into individual chops. Serve immediately.

Servings and Timing

• Servings: This recipe yields approximately 2 to 3 servings.
• Preparation Time: 10 minutes
• Cooking Time: 25 to 30 minutes
• Resting Time: 5 to 10 minutes

Variations

• Herb Substitutions: Replace rosemary with thyme or oregano for a different flavor profile.
• Crust Additions: Incorporate grated Parmesan cheese into the bread crumb mixture for added richness.
• Spice Enhancements: Add a pinch of red pepper flakes to the herb crust for a subtle heat.

Storage/Reheating

• Storage: Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a preheated oven at 300°F (150°C) for about 10 minutes, or until warmed through. Alternatively, reheat in a skillet over low heat, covering to retain moisture.

FAQs

How do I know when the rack of lamb is done?

Use a meat thermometer inserted into the thickest part of the meat (without touching the bone). For medium-rare, the internal temperature should be 130°F (54°C).

Can I prepare the lamb in advance?

Yes, you can season and apply the herb crust up to 24 hours before cooking. Cover and refrigerate until ready to roast.

What side dishes pair well with roasted rack of lamb?

Roasted vegetables, garlic mashed potatoes, or a fresh green salad complement the flavors of the lamb beautifully.

Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs. Use about one-third of the amount called for in the recipe, as dried herbs are more concentrated.

Is it necessary to sear the lamb before roasting?

Searing the lamb before roasting helps develop a rich, brown crust and enhances the flavor.

How do I prevent the bones from burning during roasting?

Cover the exposed bones with aluminum foil to protect them from direct heat.

Can I cook the lamb to a different level of doneness?

Yes, adjust the roasting time accordingly:

• For rare: Roast for 10-12 minutes.
• For medium: Roast for 15-20 minutes.
• For well-done: Roast for 20-25 minutes.

Should I let the lamb rest after roasting?

Yes, allowing the lamb to rest for 5 to 10 minutes after roasting helps the juices redistribute, resulting in a more tender and flavorful meal.

Can I use a different cut of lamb for this recipe?

While a rack of lamb is ideal, you can use lamb chops or a boneless leg of lamb. Adjust the cooking time based on the cut and thickness.

How do I carve the rack of lamb?

Place the rack bone-side down on a cutting board. Use a sharp knife to slice between the bones into individual chops

Roasted Rack of Lamb

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• Author: Isabella
• Total Time: 40 to 50 minutes
• Yield: 2-3 servings
• Diet: Gluten Free

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Description

This Roasted Rack of Lamb recipe delivers a succulent, elegant dish perfect for any special occasion or refined dinner. A flavorful garlic and herb crust surrounds tender lamb, making it the ideal meal for showcasing your culinary skills. With minimal ingredients and simple steps, this recipe produces restaurant-quality results. Whether you’re a beginner or experienced cook, this lamb will impress with its rich flavors and perfectly cooked texture.

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Ingredients

• 1 rack of lamb (7 bones), trimmed and frenched
• ½ cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt, divided
• ¼ teaspoon black pepper
• 2 tablespoons olive oil, divided
• 1 tablespoon Dijon mustard

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Instructions

• Preheat the Oven: Preheat your oven to 450°F (230°C) and set the oven rack in the center.
• Prepare the Herb Crust: In a small bowl, combine the bread crumbs, minced garlic, rosemary, 1 teaspoon of salt, and black pepper. Add 2 tablespoons of olive oil and mix to moisten the breadcrumbs.
• Season the Lamb: Season the lamb evenly with the remaining salt and pepper.
• Sear the Lamb: In a large oven-proof skillet, heat 2 tablespoons of olive oil over high heat. Add the lamb and sear on all sides for 1-2 minutes until browned. Remove the lamb and set it aside.
• Apply Mustard and Herb Crust: Brush the seared lamb with Dijon mustard and press the herb mixture onto the lamb for an even layer.
• Roast the Lamb: Place the lamb bone-side down in the skillet and roast for 12 to 18 minutes in the preheated oven. For medium-rare, aim for an internal temperature of 130°F (54°C).
• Rest and Serve: Let the lamb rest for 5 to 10 minutes before slicing it between the bones into individual chops. Serve immediately.

Notes

• For a different flavor profile, you can substitute rosemary with thyme or oregano.
• Grated Parmesan cheese can be added to the crust for extra richness.
• Add a pinch of red pepper flakes to the herb mixture for a subtle spicy kick.

• Prep Time: 10 minutes
• Resting Time: 5 to 10 minutes
• Cook Time: 25 to 30 minutes
• Category: Main Course
• Method: Roasting, Searing
• Cuisine: American, European