Ingredients
Scale
- 2 frenched racks of lamb (about 1 to 1½ lbs each)
- 2 tablespoon dijon mustard
- ½ cup panko breadcrumbs
- 2 tablespoon fresh rosemary, finely chopped
- 2 tablespoon fresh thyme, finely chopped
- 2 tablespoon fresh parsley, finely chopped
- 2 cloves garlic, minced
- 2 tablespoon extra-virgin olive oil
- salt and freshly ground black pepper
Instructions
- Preheat your oven to 450°F (230°C).
- Pat the racks of lamb dry with paper towels and season all over with salt and pepper.
- Heat a cast-iron skillet over high heat with a splash of oil. Sear the lamb fat-side down for 2 to 3 minutes until golden brown, then briefly sear the sides.
- Remove from the pan.
- Let the lamb cool slightly, then brush a generous layer of Dijon mustard all over the meaty, fat side.
- In a small bowl, mix the panko breadcrumbs, chopped rosemary, thyme, parsley, minced garlic, and olive oil until the crumbs are evenly moistened.
- Press the herb and breadcrumb mixture firmly onto the mustard-coated lamb.
- Place the racks on a baking sheet or in a roasting pan. Roast in the oven for 12 to 18 minutes, or until a meat thermometer registers 130°F (54°C) for medium-rare.
- Remove the lamb from the oven and loosely cover it with foil. Rest for 10 minutes before slicing between the rib bones into individual chops.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For best results, let the lamb sit at room temperature for 30 minutes before cooking.
Searing the lamb properly will enhance the flavor and crust.
Adjust the cooking time based on your preferred doneness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 chop
- Calories: 350
- Sugar: 0g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg