This simple yet elegant rack of lamb recipe will certainly be a hit at your Easter table, offering a sophisticated dish that balances savory herbs with tender, juicy lamb. Pair it with your favorite sides and a good bottle of wine to complete the meal!
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- Prep Time: 25 Minutes
- Cook Time: 15-20 Minutes
- Total Time: 45 minutes
- Yield: 2 1x
- Category: Lamb
- Method: Roasting
Ingredients
Scale
- 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
- Preheat the Oven: Start by preheating your oven to 400°F (200°C).
- Prepare the Lamb: Pat the rack of lamb dry with paper towels. Season generously with salt and pepper on all sides.
- 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.
- 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.
- Coat with Mustard and Herbs: Brush the lamb with Dijon mustard. Press the herb mixture all over the lamb, ensuring an even coat.
- Add the Breadcrumbs: If desired, sprinkle breadcrumbs mixed with a little lemon zest over the herb-coated lamb for extra crunch.
- 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.
- 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.
- Serve: Slice between the bones to separate the chops. Arrange on a serving platter and garnish with additional fresh herbs if desired.
