This herb-crusted rack of lamb is a show-stopping yet healthy dinner idea. Marinated in fresh herbs, garlic, and olive oil, the lamb is seared and roasted to perfection. The herbaceous crust locks in flavor, resulting in a tender and juicy centerpiece for your meal. Ideal for special occasions or a cozy dinner.
Recipe Tips and Tricks
- Pat the Lamb Dry: Ensure the lamb is dry before applying the herb crust for better adherence.
- Rest Before Slicing: Allow the lamb to rest after cooking for 10 minutes to retain juices.
- Thermometer is Key: Use a meat thermometer to check doneness—medium-rare at 130-135°F is perfect for lamb.
- Toast Breadcrumbs: Toast breadcrumbs slightly before mixing with herbs for extra crunch.
- Prep Ahead: Prepare the herb mixture a day ahead for ease and enhanced flavor.
Why You’ll Love This Recipe
This herb-crusted rack of lamb balances elegance and simplicity, making it perfect for both intimate dinners and celebrations. The herbaceous crust adds a delightful crunch and aroma, while the lamb remains juicy and tender inside. The recipe uses wholesome ingredients, aligns with clean eating, and pairs beautifully with roasted vegetables or a fresh salad.
Herb-Crusted Rack of Lamb
Tender, juicy herb-crusted rack of lamb with fresh herbs, garlic, and olive oil—perfect for an elegant, healthy dinner.
Ingredients
- 1 rack of lamb (8 ribs, about 1.5 lbs)
- 2 cups fresh parsley leaves, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary leaves, finely chopped
- 3 garlic cloves, minced
- 1/2 cup panko breadcrumbs
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the Lamb: Preheat the oven to 425°F (220°C). Trim any excess fat from the lamb and pat it dry. Season generously with salt and pepper on all sides.
- Create the Herb Mixture: In a bowl, combine parsley, thyme, rosemary, garlic, and panko breadcrumbs. Add olive oil and mix until it forms a crumbly paste.
- Coat the Lamb: Brush Dijon mustard over the lamb evenly. Press the herb mixture onto the lamb, ensuring it sticks well.
- Sear the Lamb: Heat a skillet over medium-high heat. Sear the lamb, crust-side down, for 2-3 minutes until golden brown.
- Roast the Lamb: Transfer the lamb to a roasting pan and cook in the oven for 20-25 minutes or until it reaches your desired doneness (130°F for medium-rare).
- Rest and Serve: Remove from the oven and let the lamb rest for 10 minutes. Slice between the ribs and serve with your favorite sides.
Notes
Pair with roasted asparagus, mashed sweet potatoes, or a quinoa salad for a complete, nutrient-rich meal.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 463Total Fat 31gSaturated Fat 13gTrans Fat 2gUnsaturated Fat 17gCholesterol 98mgSodium 478mgCarbohydrates 13gFiber 2gSugar 1gProtein 34g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes in Long Form
- Rack of Lamb: Choose a fresh Frenched rack of lamb from a trusted butcher for quality. Frenched means the rib bones are cleaned for a refined presentation.
- Fresh Herbs: Parsley, thyme, and rosemary are the base for the crust. Fresh herbs add vibrant flavor compared to dried ones.
- Panko Breadcrumbs: These Japanese-style breadcrumbs provide a light, crispy texture without overwhelming the dish.
- Garlic: Fresh minced garlic infuses the crust with a robust, earthy aroma.
- Olive Oil: A good quality extra virgin olive oil binds the herb mixture and adds richness.
- Dijon Mustard: Acts as an adhesive for the crust while lending tanginess that complements lamb beautifully.
Variations and Substitutions in Long Form
- Herbs: Swap parsley with mint for a Mediterranean twist or add oregano for more depth.
- Breadcrumbs: Gluten-free breadcrumbs or almond flour work well for a gluten-free version.
- Marinade: Add a splash of lemon juice to the herb mixture for extra brightness.
- Cooking Method: Grill the lamb instead of roasting for a smoky flavor.
- Protein: Substitute lamb with pork chops or beef tenderloin if preferred.
Storage Options
- Refrigerator: Store leftover lamb in an airtight container for up to 3 days. Reheat in the oven at 300°F for 10 minutes.
- Freezer: Wrap the cooked lamb tightly in aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Make Ahead: Prepare and apply the herb crust a day in advance. Cover and refrigerate until ready to cook.
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