This Rack of Lamb recipe with a Dijon and herb crust is a perfect choice for an elegant dinner. Pair it with your favorite side dishes, such as roasted vegetables or mashed potatoes, for a complete and satisfying meal
Rack of Lamb
Red wine and rack of lamb create a classic and luxurious pairing. The wine’s bold flavors, often with hints of dark fruits and earthiness, complement the succulent and savory nature of the lamb. The wine’s tannins cut through the richness, enhancing the overall dining experience with a harmonious blend of textures and flavors. Enjoying the two together elevates the meal to a delightful culinary adventure.
Ingredients:
-
For the Lamb:
1 rack of lamb (about 1.5 to 2 pounds), frenched (bones cleaned)- Salt and black pepper, to taste
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
For the Herb Crust:- 1/2 cup breadcrumbs
- 2 tablespoons optionally fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons olive oil
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). - Prepare the Lamb:
- Pat the rack of lamb dry with paper towels.
- Season the lamb generously with salt and black pepper.
- Sear the Lamb:
- In a large ovenproof skillet, heat olive oil over medium-high heat.
- Sear the rack of lamb on all sides until golden brown, about 2 minutes per side.
- Coat with Dijon Mustard Mixture:
- In a small bowl, mix Dijon mustard, minced garlic, and chopped rosemary.
- Brush the seared lamb with the Dijon mustard mixture, covering it evenly.
- Prepare the Herb Crust:
- In another bowl, mix breadcrumbs, chopped parsley, chopped mint, chopped rosemary, and olive oil to form the herb crust.
- Apply Herb Crust:
- Press the herb crust mixture onto the Dijon-coated side of the rack of lamb, ensuring it adheres well.
- Roast in the Oven:
- Place the skillet with the rack of lamb in the preheated oven.
- Roast for about 15-20 minutes for medium-rare or longer if you prefer your lamb more well-done. Use a meat thermometer to check for the desired doneness (145°F or 63°C for medium-rare).
- Rest and Serve:
- Allow the lamb to rest for 5-10 minutes before slicing into individual chops.
- Serve the rack of lamb chops on a platter, garnished with additional herbs if desired.
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