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Dijon Herb Crusted Rack of Lamb Recipe

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4.1 from 9 reviews

A flavorful Dijon herb crusted rack of lamb recipe that features a seared and roasted rack of lamb coated with a zesty Dijon mustard and fresh herb breadcrumb crust. This elegant dish delivers tender, juicy lamb chops with a crisp, aromatic crust, perfect for a special dinner or holiday meal.

  • Total Time: 35 minutes
  • Yield: 2 servings

Ingredients

Lamb and Seasonings

  • 1 rack of lamb with 8 chops (about 1½ – 2 lbs)
  • Salt and pepper, to taste
  • 2 teaspoons vegetable oil

Herb Breadcrumb Crust

  • ¾ cup panko breadcrumbs
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh mint, minced
  • 1 tablespoon fresh parsley, minced
  • 1 teaspoon fresh rosemary, minced
  • ¼ teaspoon Kosher salt
  • Freshly cracked black pepper, to taste
  • 3 tablespoons extra virgin olive oil
  • 1 heaping tablespoon Dijon mustard

Instructions

  1. Prepare The Lamb: Preheat the oven to 350℉. Trim most of the fat cap off the rack of lamb, then season generously with salt and pepper on all sides.
  2. Sear The Lamb: Heat vegetable oil in a large skillet over medium-high heat. Sear the lamb, browning it evenly on all sides to develop flavor and lock in juices.
  3. Make The Herb Breadcrumb Mixture: In a small bowl, combine panko breadcrumbs, lemon zest, minced mint, parsley, rosemary, Kosher salt, cracked black pepper, and olive oil. Mix thoroughly until well incorporated.
  4. Coat The Lamb: Remove the browned lamb from the skillet and place it on a roasting pan or baking sheet. Spread Dijon mustard evenly over the top of the lamb, then firmly press the breadcrumb mixture onto the mustard to form a crust. Let it rest for about 10 minutes to help the crust adhere.
  5. Roast The Lamb: Place the lamb on the top rack of the preheated oven. Roast until the internal temperature reaches 130℉ for medium-rare, approximately 15-20 minutes depending on your oven and rack size.
  6. Rest The Lamb: Take the lamb out of the oven and allow it to rest for 10-15 minutes. This resting period allows juices to redistribute, ensuring tender and juicy meat.
  7. Slice and Serve: Carefully slice the rack into double chops. Some breadcrumbs may fall off, which can be placed on top when serving. If the crust isn’t as browned as desired, briefly broil while watching closely to avoid burning.
  8. Scaling the Recipe: For larger racks or multiple racks, double the Dijon mustard and herb breadcrumb quantities accordingly.

Notes

  • Trim fat to reduce greasiness but leave a thin layer for flavor.
  • Use fresh herbs for the best aromatic flavor in the breadcrumb crust.
  • Resting the meat after roasting is critical for juicy lamb.
  • Broil briefly if breadcrumbs are not golden after roasting, watching carefully to prevent burning.
  • Adjust internal temperature for preferred doneness: 125℉ for rare, 135℉ for medium.
  • Use a meat thermometer to ensure perfect doneness.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: French

Find it online: https://monicarecipes.com/dijon-herb-crusted-rack-of-lamb-recipe/