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Main Course

Herb-Crusted Rack of Lamb

Roast rack of lamb coated with fresh rosemary, thyme, garlic, and toasted breadcrumbs.

PREP20 min

COOK35 min

SERVES4

Ingredients

2 lbs frenched rack of lamb
2 tbsp Dijon mustard
1 cup fresh sourdough breadcrumbs
2 tbsp fresh rosemary, finely minced
3 cloves garlic, grated

Markdown Instructions

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1. Temper & Sear the Lamb

Remove the lamb from the refrigerator 30 minutes prior to cooking. Season generously with kosher salt and sear fat-side down in a cast-iron skillet for 4 minutes until golden brown.

2. Apply the Herb Crust & Roast

Brush the seared meat with Dijon mustard and press the rosemary breadcrumb mixture firmly onto the surface. Roast at 425°F (220°C) for 20–25 minutes until internal temperature reaches 130°F for medium-rare.

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