Description
This Dijon Herb-Crusted Rack of Lamb is a flavorful and elegant dish perfect for special occasions or a gourmet dinner. The lamb is perfectly seared to lock in juices, then coated with a fragrant herb and panko breadcrumb crust enhanced by Dijon mustard. Roasting brings the lamb to tender, medium-rare perfection, resulting in a dish that is both succulent and crispy with fresh herb notes.
Ingredients
Scale
Lamb
- 1 rack of lamb (8 chops), about 1½–2 lb
- Salt and freshly ground black pepper, to taste
- 2 teaspoons vegetable oil
Herb Crust
- ¾ cup panko breadcrumbs
- 1 teaspoon lemon zest
- 1 tablespoon fresh mint, finely minced
- 1 tablespoon fresh parsley, finely minced
- 1 teaspoon fresh rosemary, finely minced
- ¼ teaspoon kosher salt
- Freshly cracked black pepper, to taste
- 3 tablespoons extra-virgin olive oil
- 1 heaping tablespoon Dijon mustard
Instructions
- Prepare the Lamb: Trim most of the fat cap from the rack of lamb, leaving a thin layer for flavor. Season generously on all sides with salt and freshly ground black pepper.
- Preheat the Oven: Set the oven to 350°F (175°C) to warm while preparing the lamb.
- Sear the Lamb: Heat 2 teaspoons of vegetable oil in a large skillet over medium-high heat. Sear the lamb on all sides until it is nicely browned, about 2-3 minutes per side. This locks in juices and develops flavor.
- Make the Herb Crust: While the lamb is searing, combine ¾ cup panko breadcrumbs, 1 teaspoon lemon zest, 1 tablespoon minced fresh mint, 1 tablespoon minced fresh parsley, 1 teaspoon minced fresh rosemary, ¼ teaspoon kosher salt, freshly cracked black pepper to taste, and 3 tablespoons extra-virgin olive oil in a bowl. Mix until the crumbs are evenly coated with herbs and oil.
- Apply Mustard and Crust: Transfer the browned lamb onto a roasting pan or baking sheet. Spread 1 heaping tablespoon Dijon mustard evenly over the top of the rack. Then, firmly press the prepared herb breadcrumb mixture onto the mustard to form a crust.
- Rest Before Roasting: Gently pat the crust to help it adhere. Let the lamb rest at room temperature for about 10 minutes before roasting. This allows flavors to meld and the crust to set.
- Roast the Lamb: Place the lamb on the top rack of the preheated oven. Roast until the internal temperature reaches about 130°F (54°C) for medium-rare, usually 15–20 minutes depending on lamb size and oven heat.
- Rest After Roasting: Remove the lamb from the oven and let it rest for 10–15 minutes. Resting allows the juices to redistribute for a juicy and tender finish.
- Slice and Serve: Carefully slice the rack into double chops. Some breadcrumbs may fall off—this is normal. Arrange the chops on plates and spoon any remaining breadcrumbs over the top before serving.
Notes
- For best results, use a meat thermometer to check the internal temperature for desired doneness.
- Allowing the lamb to rest both before and after roasting improves texture and flavor.
- If you prefer a rarer lamb, reduce roasting time accordingly to an internal temperature of 120–125°F (49–52°C).
- You can prepare the crust mixture ahead but apply it just before roasting for optimal freshness.
- Panko breadcrumbs provide extra crunch, but regular breadcrumbs can be substituted if needed.
