Imagine cutting into a perfectly cooked rack of lamb with a golden, crispy herb crust that crackles beneath your knife, revealing a tender, juicy interior that melts in your mouth. This Dijon Herb Crusted Rack of Lamb is not just a recipe—it's a culinary experience that transforms an ordinary dinner into an extraordinary feast. Whether you're looking to elevate a special occasion or simply want to treat yourself to a gourmet meal, this French-inspired dish promises to be a showstopper that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 rack of lamb, frenched
- 1/4 cup Dijon mustard
- 1 cup breadcrumbs
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Remove the rack of lamb from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This ensures even cooking and more tender meat.
- Preheat the oven to 425°F (218°C). Pat the lamb dry with paper towels to remove excess moisture, which helps achieve a better crust.
- Season the lamb generously with salt and pepper on all sides, ensuring even coverage.
- In a small bowl, mix the chopped rosemary, thyme, and minced garlic with the breadcrumbs to create the herb crust mixture.
- Brush the entire surface of the lamb rack with Dijon mustard, creating a thin, even layer that will help the herb crust adhere.
- Press the herb breadcrumb mixture firmly onto the mustard-coated lamb, ensuring complete and even coverage.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the lamb rack for 2-3 minutes on each side to develop a golden-brown crust.
- Transfer the skillet with the lamb directly into the preheated oven. Roast for 20-25 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
- Remove the lamb from the oven and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
- Using a sharp knife, carefully slice the rack between the bones into individual chops. Serve immediately, garnished with fresh herbs if desired.
Tips
- Temperature is Key: Always let your lamb come to room temperature before cooking to ensure even heat distribution and prevent tough meat.
- Pat Dry for Perfection: Use paper towels to remove excess moisture from the lamb, which helps achieve a beautiful golden-brown crust.
- Invest in a Meat Thermometer: For consistently perfect results, use an instant-read thermometer to check the internal temperature. Medium-rare is typically 135°F (57°C).
- Don't Rush the Resting: Allowing the meat to rest for 10 minutes after cooking is crucial. This helps redistribute the juices, ensuring each bite is moist and flavorful.
- Fresh Herbs Matter: Use fresh rosemary and thyme for the most vibrant flavor. Dried herbs can be substituted, but the taste won't be as bright and aromatic.
- Searing is Essential: The initial sear creates a delicious crust and locks in the lamb's natural flavors. Don't skip this step!
- Choose Quality Ingredients: A high-quality rack of lamb and fresh Dijon mustard can make a significant difference in the final result.
Nutrition Facts
Calories: 458kcal
Carbohydrates: 19g
Protein: 34g
Fat: 30g
Saturated Fat: 11g
Cholesterol: 75mg
