Free recipe
Herb-Roasted Lamb Rack
Built around rack of lamb and dijon mustard -- the method starts by take the lamb out of the fridge 30 minutes before cooking.
This steakhouse herb-roasted lamb rack builds its flavor from rack of lamb, dijon mustard and breadcrumbs, and comes together in about 50 minutes with advanced-level technique. The method starts by take the lamb out of the fridge 30 minutes before cooking.
Worth the 50 minutes -- this is a weekend project that pays off.
A more involved technique that rewards patience with real depth of flavor.
Built around rack of lamb, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 rack of lamb (8 ribs), trimmed
- 3 tbsp Dijon mustard
- 1 cup breadcrumbs
- 3 cloves garlic, minced
- 2 tbsp chopped rosemary and thyme
- 2 tbsp olive oil, salt and pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Take the lamb out of the fridge 30 minutes before cooking, pat it dry, and season with salt and pepper. Heat the oven to 400F/200C.
Heat the olive oil in a pan over high heat and sear the lamb rack on all sides until browned, about 4 minutes total.
Brush the fatty side of the rack with the Dijon mustard.
Mix the breadcrumbs, garlic, herbs, and a little olive oil, then press this crust firmly onto the mustard.
Roast in the oven 18-22 minutes for medium-rare (internal temperature 130F/54C), crust-side up.
Rest the lamb 10 minutes, loosely covered - this is important so the juices settle.
Cut down between the bones into individual chops and serve.
Doneness check, from the method above: Roast in the oven 18-22 minutes for medium-rare (internal temperature 130F/54C), crust-side up.
