Rack of Lamb
Rack of lamb is a French-style roast where the rack is seared hard in a hot pan for a deep crust, brushed with Dijon mustard, coated with a mixture of rosemary, thyme, parsley, garlic, and breadcrumbs, and then roasted at 200 degrees Celsius. The mustard acts as both adhesive for the herb crust and a flavor layer that tempers the lamb's gaminess. The breadcrumbs crisp up in the oven heat, locking in the herbal aroma. Resting the meat for ten minutes after roasting redistributes the juices within the muscle fibers so they stay inside when sliced. Cutting between the bones reveals a cross section of crispy golden crust encasing a pink, juicy interior - a visually striking main course.
Adjust Servings
Instructions
- 1
Season rack generously and sear in a hot pan until browned all over.
- 2
Mix herbs, garlic, breadcrumbs, parsley, and olive oil for the crust.
- 3
Brush cooled lamb with mustard.
- 4
Press crust mixture firmly onto mustard-coated lamb.
- 5
Roast at 200C for 20 minutes, rest 10 minutes, then slice between bones.
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