Ingredients
2 racks of lamb (8 ribs each, Frenched)
2 tablespoons olive oil
Salt and freshly ground black pepper
1 cup fresh breadcrumbs (preferably from a day-old baguette)
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped
3 garlic cloves, minced
1 tablespoon Dijon mustard
2 tablespoons olive oil
Zest of 1 lemon
Salt and freshly ground black pepper, to taste
Fresh sprigs of rosemary or thyme
Lemon wedges
Execution
Prepare the Lamb:
-Preheat your oven to 400°F (200°C).
-Trim any excess fat from the lamb racks and season generously with salt and pepper.
-Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
-Sear the lamb racks for 2-3 minutes on each side, until they are browned all over. This helps lock in the juices and creates a flavorful crust. Set aside to cool slightly.
Make the Herb Crust:
-In a bowl, combine the breadcrumbs, rosemary, thyme, parsley, minced garlic, lemon zest, salt, and pepper.
-Stir in 2 tablespoons of olive oil to create a crumbly but moist mixture.
-Once the lamb has cooled slightly, brush the Dijon mustard over the top side of the lamb racks (the meaty side).
-Press the herb crumb mixture firmly onto the mustard-coated side, ensuring an even coating.
Roast the Lamb:
-Place the herb-crusted lamb racks on a baking sheet lined with parchment paper or a roasting rack.
-Roast in the preheated oven for 15-20 minutes, depending on your desired level of doneness. For medium-rare, the internal temperature should reach 130°F (54°C).
-Once done, remove from the oven and let the lamb rest for 10 minutes before slicing.
Serve:
-Slice between the ribs to create individual lamb chops and arrange them on a platter.
-Garnish with fresh herbs or lemon wedges for an extra touch of freshness.
-Serve with sides such as roasted vegetables, mashed potatoes, or a light salad.
Additional tips
- Choosing the Lamb: Opt for high-quality, grass-fed lamb for the best flavor. The butcher can French the racks for you if you’re not comfortable doing it yourself.
- Breadcrumbs: If you don’t have fresh breadcrumbs, use panko breadcrumbs for extra crunch.
- Variations on Herbs: Feel free to experiment with different herb combinations. Mint or sage can also add an interesting twist to the crust.
- Cooking Temperature: Always use a meat thermometer to get the perfect level of doneness. For rare, aim for 125°F (52°C), for medium-rare 130°F (54°C), and for medium 140°F (60°C).
