Description
Impress family and friends with Herb Crusted Rack of Lamb. Garlic rosemary crust creates a memorable main course that looks gourmet but is easy to make.
Ingredients
Units
Scale
- 1 kg loin rack of lamb
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1/2 cup fresh breadcrumbs
- 2 tbsp olive oil (for herb crust)
- 2 tbsp minced garlic
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped parsley
- 1 tbsp lemon juice
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Preheat your oven to 230°C (450°F).
- Season your 1 kg loin rack of lamb generously with salt and black pepper.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Brown the lamb on all sides for 2–3 minutes. Don’t worry if it sticks a little; that’s flavor. Remove and set aside.
- Mix 1 tbsp Dijon mustard with a splash of water and brush all over the lamb.
- For the herb crust, combine on a large tray: 1/2 cup fresh breadcrumbs, 2 tbsp olive oil, 2 tbsp minced garlic, 2 tbsp chopped fresh rosemary, 2 tbsp chopped parsley, 1 tbsp lemon juice, 2 tsp salt, and 1 tsp black pepper. Stir it together well.
- Roll the lamb in the breadcrumb mixture until it’s nicely coated on all sides.
- Cover the bones with tin foil to prevent burning.
- Place the lamb in the preheated oven and roast for 35–45 minutes, depending on your desired doneness. The center should still be slightly pink.
- Remove from the oven, slice between the ribs, and then switch the oven to grill mode.
- Grill the lamb for an additional 10–15 minutes if you like it more well done, just keep an eye so it doesn’t dry out.
- Serve hot with gravy and oven-roasted vegetables.
- Don’t forget to drizzle some of the pan juices over the slices; it’s the best part!
Notes
Created, Prepared, Tried, and Tested by Gail
