Hello again! I have another recipe for you today. My sweet friend Rachel and I made this for our Easter dinner while she and her boyfriend Fran visited. It is based off of a recipe for herb crusted rack of lamb I found from myrecipes.com through pinterest. Rachel and Fran were so unbelievably generous to gave me a roasting pan for my birthday so that we could use it for this lamb when they visited. I was beyond excited because I happened to try out this recipe years ago for the Hubs and it did not exactly turn out right because I was baking it on a cookie sheet. Also, I did not have the butcher trim enough of the fat off, so it was a bit chewy. Make sure to inform your butcher you want it trimmed well, but to leave enough fat for flavor. Rachel and I loved the simplicity of the recipe and were excited to incorporate such fresh herbs into the dish. I think the crust turned out amazing and the meat was packed with flavor. It is also a pretty healthy dish because no additional fat is added to your meat besides a slight bit of olive oil. Although lamb may not be something you eat everyday, it is sentimental to me and reminds me of my maternal grandmother who always made me lamb chops growing up. I will definitely be making this again for a special occasion. I hope you enjoy this decadent recipe!
Dijon And Herb Crusted Rack Of Lamb
- 2 pounds (1-1/2 rack) of French-cut racks of lamb
- 1/4 cup of Italian style breadcrumbs
- 4 cloves of garlic, minced
- 2 tablespoons of fresh minced flat leaf parsley
- 2 tablespoons of fresh minced mint
- 2 tablespoons of Dijon mustard
- 1/2 teaspoon of salt
- 1/4 teaspoon of fresh ground pepper
- 1 teaspoon of olive oil
Preheat your oven to 450 degrees. Rub your lamb with the salt and pepper, making sure to coat evenly. Heat a large skillet over medium high heat and add the olive oil. Sear all sides of the lamb until it has slightly browned, about 2 minutes on each side. Repeat with the half rack of the lamb. Remove from the pan and set aside. Combine the garlic, herbs, and breadcrumbs into a small bowl. Brush the lamb racks with the Dijon mustard and encrust them with the herb mixture. Place the lamb on a rack inside a roasting pan standing up with the bones interlacing. Place the roasting pan in the oven and cook for about 18 minutes, or until the thickest part of the rack reads 130 degrees on a meat thermometer. Remove from the oven and let the meat stand for an additional 10 minutes to complete the cooking process. Slice, serve, and enjoy!