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new zealand rack of lamb
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Ingredients

  • 1 rack of lamb, frenched (about 8 chops)
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • Salt and black pepper to taste
  • 2 tablespoons Dijon mustard
  • 1/4 cup breadcrumbs
  • Lemon zest (optional)

Instructions

  1. Preheat the Oven: Start by preheating your oven to 400°F (200°C).
  2. Prepare the Lamb: Pat the rack of lamb dry with paper towels. Season generously with salt and pepper on all sides.
  3. Make the Herb Mixture: In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, and a pinch of salt and pepper. Mix well.
  4. Sear the Lamb: Heat a skillet over medium-high heat. Add a splash of olive oil. Once hot, sear the lamb for about 3-4 minutes on each side until a golden crust forms. Remove from heat.
  5. Coat with Mustard and Herbs: Brush the lamb with Dijon mustard. Press the herb mixture all over the lamb, ensuring an even coat.
  6. Add the Breadcrumbs: If desired, sprinkle breadcrumbs mixed with a little lemon zest over the herb-coated lamb for extra crunch.
  7. Roast in the Oven: Place the rack of lamb on a baking sheet or roasting pan. Roast in the preheated oven for about 15-20 minutes for medium-rare, or longer depending on your preferred level of doneness.
  8. Rest the Lamb: Remove the lamb from the oven and let it rest for about 10 minutes before slicing. This allows the juices to redistribute, ensuring a juicy and tender result.
  9. Serve: Slice between the bones to separate the chops. Arrange on a serving platter and garnish with additional fresh herbs if desired.

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