|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Roasted rack of lamb is a go-to dish for special occasions or holiday feasts. It's easy to make, fast to cook, and a very impressive centerpiece.
Rack of lamb comes from the lamb rib primal with eight ribs attached. It's incredibly tender and can be cooked whole or sliced into individual lamb rib chops first. For this recipe, we sear the whole rack and then roast it in the oven for a beautiful presentation.
This rack of lamb recipe features the classic combination of Dijon mustard and an herb and breadcrumb crust. If you'd like to keep it minimal, you could just brush it with oil, sear it, coat it in herbs (fresh rosemary is especially good), and roast. However you prepare it, the key is to not overcook the tender hunk of meat.
- 2 racks of lamb (have your butcher "French" the rib bones and trim excess fat)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Sunflower oil (or safflower oil)
- 1 1/2 cups breadcrumbs
- 1 tablespoon parsley (fresh, chopped)
- 1 tablespoon thyme (fresh leaves, chopped)
- 1 tablespoon rosemary (fresh, chopped)
- Olive oil
- 1/4 cup Dijon mustard
Gather the ingredients.
Take the lamb out of the fridge and season it generously with Kosher salt and freshly ground black pepper. Let the lamb sit out at room temperature for 30 minutes before you begin.
In a large sauté pan, heat some oil over high heat until it is almost smoking.
Place one rack fat-side down in the oil and sear for 2 minutes until it is nicely golden-brown. Flip over and brown the other side for another minute. Sear the ends as well, for about a minute each, so that the entire outside has a beautiful brown crust.
Set the rack aside. Drain the fat from the pan and add fresh oil to the pan. Heat over high heat and repeat with the second rack of lamb.
Preheat the oven to 425 F. Line a rimmed sheet pan with aluminum foil and top with a roasting rack.
Combine the breadcrumbs, herbs, salt, and black pepper to taste in a food processor. Add a drizzle of olive oil and pulse just until blended. Transfer the seasoned crumbs to a sheet pan.
Brush the lamb with the mustard on the fat-side and on the ends (but not on the lean side).
Dredge the lamb in the breadcrumbs, pressing them onto the mustard-coated meat so that they stick.
Set the lamb fat-side up on the roasting rack-topped sheet pan.
Roast for 30 minutes or until the ends of the lamb feel firm and spring back when you squeeze them. Remove the lamb from the oven and let it rest for 15 minutes, tented with foil.
Slice into two-rib sections and serve each person two pieces. Enjoy!
- Because the rack is curved, you'll have to tip it back and forth when you sear it so that as much of the surface area is browned as possible.