Oven-Roasted Rack of Lamb with Dijon Herb Crust
10 ingredients · 10 steps · from Downshiftology
Ingredients
- 2 tablespoons, finely chopped Fresh thyme
- 2 tablespoons, finely chopped Fresh rosemary
- 2 tablespoons, finely chopped Fresh parsley
- 1/4 cup Dijon mustard
- 4, minced Garlic cloves
- from 1 lemon Lemon zest
- 2 Racks of lamb
- Salt
- Black pepper
- 2 tablespoons Olive oil
Steps
- Combine finely chopped thyme, rosemary, and parsley with Dijon mustard, minced garlic, and lemon zest in a small bowl; set aside.
- Let racks of lamb come to room temperature; pat dry with paper towels.
- Season both sides of the racks with salt and pepper.
- Heat oil in an oven-safe pan over medium-high heat; sear lamb fat-side down for 2-3 minutes until golden.
- Turn and sear other side for 1-2 minutes.
- Transfer lamb to a roasting pan or baking sheet.
- Coat the tops of the racks evenly with the Dijon herb mixture.
- Roast in a preheated 425°F oven for 18-22 minutes for medium rare.
- Optional: broil for last 1-2 minutes for a more golden top.
- Let meat rest for a few minutes, then cut between each chop to serve.
Recipe extracted by Foodle from “RACK OF LAMB with Dijon Herb Crust (Best Easter Lamb Dinner Recipe!)” by Downshiftology. Quantities follow the video and may be approximate — watch the original for technique.
