Herb Crusted Rack of Lamb

This delicious rack of lamb has been a holiday favorite of our family's; earning rave reviews from everyone—especially the farmer who doesn’t always prefer lamb! A perfect dish for a special occasion, this method of searing, coating in mustard, and topping with a flavorful herb crust creates a mouthwatering result.

Ingredients:

• 1 Rack of Lamb

• 2 tbsp Olive oil (for searing)

• Salt and pepper, to taste

• 1 tbsp Dijon mustard (for coating)

• Herb Crust:

  • 1/4 cup bread crumbs

  • 1 tbsp minced garlic

  • 1 tbsp chopped fresh rosemary

  • 1 tbsp olive oil (for mixing the herbs)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 450°F (230°C).

2. Prepare the Rack of Lamb:

   • Coat the rack of lamb with olive oil, salt, and pepper. Ensure the lamb is well-seasoned on all sides.

3. Sear the Lamb:

   • Heat a skillet over medium-high heat and add olive oil. Once hot, sear the rack of lamb on all sides until browned, about 2-3 minutes per side. The skillet you use should be oven-safe, as it will transfer directly to the oven.

4. Rest the Lamb:

   • Remove the lamb from the skillet and let it rest for a few minutes to lock in the juices.

5. Coat with Mustard and Herb Crust:

   • Spread a thin layer of Dijon mustard over the lamb.

   • In a small bowl, combine the bread crumbs, minced garlic, chopped rosemary, and olive oil. Press this herb mixture onto the mustard-coated lamb, ensuring it sticks well and covers the entire surface.

6. Prepare for Roasting:

   • Cover the bone ends with foil to prevent them from burning during roasting.

7. Roast the Lamb:

   • Place the lamb, bone side down, back into the skillet. Roast in the preheated oven for 20-25 minutes, or until the center reaches 135°F (57°C) for rare, or longer for your desired doneness (140°F for medium-rare, 145°F for medium).

8. Rest Before Slicing:

   • Remove the lamb from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute and ensures a tender, juicy result.

9. Slice and Serve:

   • Remove the foil from the bone ends. Slice between the bones into individual chops. Serve and enjoy!

Tips:

• For a slightly crispier crust, you can broil the lamb for 2-3 minutes at the end of roasting.

• Adjust the herb mixture to your liking; thyme or parsley also work wonderfully in place of rosemary.

This herb-crusted rack of lamb is sure to impress your guests, whether it’s for a special holiday meal or just a luxurious dinner at home. Enjoy!doneness. Remove from oven and let rest a few minutes before removing foil and slicing between bones.