Description
This Dijon Herb Crusted Rack of Lamb recipe features a succulent rack of lamb coated with a flavorful Dijon mustard and fresh herb panko breadcrumb crust. The lamb is first seared to lock in juices, then oven-roasted to tender perfection, delivering a beautiful golden crust with aromatic herbs and a hint of lemon zest. Perfect for an elegant dinner, this dish promises a harmonious balance of savory, tangy, and fresh flavors.
Ingredients
Scale
Lamb
- 1 rack of lamb with 8 chops (about 1½ – 2 lbs)
- Salt and pepper, to taste
- 2 teaspoons vegetable oil
Herb Crust
- ¾ cup panko breadcrumbs
- 1 teaspoon lemon zest
- 1 tablespoon fresh mint, minced
- 1 tablespoon fresh parsley, minced
- 1 teaspoon fresh rosemary, minced
- ¼ teaspoon Kosher salt
- Freshly cracked black pepper, to taste
- 3 tablespoons extra virgin olive oil
Coating
- 1 heaping tablespoon Dijon mustard
Instructions
- Prepare The Lamb: Preheat your oven to 350℉. Trim most of the fat cap off the lamb rack, then season it generously on both sides with salt and pepper to enhance its flavor.
- Sear The Lamb: Heat 2 teaspoons of vegetable oil in a large skillet over medium-high heat. Once hot, sear the lamb on all sides until it develops a beautiful brown crust, which locks in juices and adds depth of flavor.
- Make Herb Breadcrumb Mixture: While searing, combine the panko breadcrumbs, lemon zest, minced mint, parsley, rosemary, Kosher salt, freshly cracked black pepper, and 3 tablespoons of extra virgin olive oil in a small bowl. Mix well to integrate all ingredients evenly.
- Apply Mustard and Crust: Remove the seared lamb from the skillet and place it on a roasting pan or baking sheet. Spread an even coating of Dijon mustard over the top of the lamb, then firmly press the herb breadcrumb mixture onto the mustard layer to form a crust. Pat down gently and let it sit for about 10 minutes to help the crust adhere.
- Roast The Lamb: Roast the lamb on the top rack of the preheated oven until the internal temperature reaches 130℉ for medium-rare doneness. This usually takes around 15-20 minutes depending on your oven and rack size.
- Rest The Lamb: Remove the lamb from the oven and allow it to rest for 10-15 minutes, which lets the juices redistribute ensuring a juicy, tender result.
- Slice and Serve: Carefully slice the lamb into double chops. Some breadcrumbs may fall off during slicing, which is normal. Arrange the chops on plates, and sprinkle any remaining breadcrumbs on top. If the breadcrumbs are not golden brown, briefly broil them watching carefully to prevent burning.
- Adjust For Larger Portions: If using a larger rack of lamb or multiple racks, double the Dijon mustard and herb breadcrumb quantities for adequate coverage.
Notes
- Resting the lamb after roasting is crucial for juicy meat.
- Use a meat thermometer to ensure perfect doneness; 130℉ is optimal for medium-rare.
- You can broil the breadcrumb crust briefly if it isn’t golden after roasting—watch closely to avoid burning.
- Double the crust ingredients if cooking more than one rack.
- Fresh herbs can be substituted based on availability but fresh rosemary, mint, and parsley add the best flavor.
- Trim fat carefully, leaving some for flavor but removing excess prevents flare-ups during searing and reduces greasiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
