A beautifully roasted rack of lamb is a show-stopping dish perfect for special occasions or a fancy dinner at home. This recipe features a herb and garlic crust that enhances the rich flavor of the lamb.
Ingredients
- 1 rack of lamb (about 1.5 to 2 pounds, frenched)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for a crust)
- Fresh herbs, for garnish (optional)
Instructions
1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
2. Prepare the Rack:
Pat the rack of lamb dry with paper towels. This helps achieve a nice sear and crust. Season generously with salt and pepper.
3. Sear the Lamb:
In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the rack of lamb, meat side down, for about 2-3 minutes until browned. Flip and sear the bone side for another 2 minutes. Remove from heat.
4. Make the Herb Mixture:
In a small bowl, combine the minced garlic, rosemary, thyme, Dijon mustard, and breadcrumbs (if using). Mix well to create a paste.
5. Coat the Lamb:
Spread the herb mixture evenly over the meat side of the rack of lamb, pressing it down gently to adhere.
6. Roast the Lamb:
Place the skillet with the rack of lamb in the preheated oven. Roast for about 15-20 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). For medium, roast until the internal temperature reaches 140°F (60°C).
7. Rest the Lamb:
Once cooked to your desired doneness, remove the rack of lamb from the oven and tent it loosely with aluminum foil. Let it rest for about 10-15 minutes. This allows the juices to redistribute and keeps the meat tender.
8. Slice and Serve:
Use a sharp knife to slice between the bones into individual chops. Arrange on a serving platter and garnish with fresh herbs if desired.
Aprile's Kitchen 