Rack of Lamb
Quick answer
- Total time
- 50 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Rosemary, thyme, garlic, and parsley chopped into breadcrumbs form a green crust over the lamb, held in place by a thin layer of Dijon mustard.
Read more
Searing the rack first supplies the color, leaving the oven only to crisp the crust while the center stays pink. The seared surface needs to cool briefly before the mustard is spread on, otherwise the coating slides. Carve between the bones into individual chops.
Ingredients
Instructions
- 1
Bring the rack of lamb to room temperature before cooking, then pat the surface dry.
Season all sides evenly with 1 tsp salt and 0.5 tsp pepper so the meat sears instead of steaming in the pan.
- 2
Heat a pan over high heat until very hot, then sear the lamb on all exposed sides.
Turn it as each side browns deeply, then remove it and let the surface cool slightly.
- 3
Finely chop the rosemary, thyme, garlic, and parsley.
Mix them with 50 g breadcrumbs and 2 teaspoons olive oil until the crumbs look lightly moistened and hold together when pressed.
- 4
Brush 2 teaspoons Dijon mustard in a thin, even layer over the cooled lamb surface.
Keep the layer light, because too much mustard can make the herb crust slide off during roasting.
- 5
Spread the herb breadcrumb mixture over the mustard and press firmly with your hands.
Fill any bare spots and compact the coating so it stays attached and crisps evenly in the oven.
- 6
Roast in a 200C oven for about 20 minutes, until the crust is crisp and the center remains pink.
Rest for 10 minutes, then slice cleanly between the bones to serve.
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