Description
Elegant yet effortless, this herb crusted rack of lamb is tender, juicy, and coated with a crisp, zesty herb-panko crust. Perfect for Easter, date night, or any special dinner.
Ingredients
Scale
- 1 cup panko bread crumbs
- ¼ cup parsley leaves
- 2 tbsp fresh mint leaves
- 1 tbsp fresh rosemary leaves
- 4 cloves garlic
- 3 tbsp olive oil, divided
- ¾ tsp kosher salt, divided
- ½ tsp lemon zest
- 2 (1 lb) racks of lamb, frenched, at room temp, trimmed
- ¼ tsp black pepper
- 3 tbsp Dijon mustard
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil and set a wire rack on top.
- In a food processor, pulse panko, parsley, mint, rosemary, garlic, 1 tbsp olive oil, ¼ tsp salt, and lemon zest until combined. Transfer to a dish.
- Pat lamb dry. Season with ½ tsp salt and black pepper. Sear in 2 tbsp olive oil until browned on all sides, 4–5 min.
- Brush lamb with Dijon. Coat in herb-panko mix, pressing gently to adhere.
- Place on wire rack, meat side up. Roast 20 min or until 125°F for medium-rare. Tent with foil, rest 10 min.
- Slice and serve immediately.
Notes
Chop herbs finely if not using a food processor. Adjust doneness to taste—cook longer for more well-done lamb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 1g
- Sodium: 520mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 105mg