Herb-Crusted Rack of Lamb with Rosemary Roasted Vegetables
30min
1h
4
620
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Chef's Note
For the best flavor, let the lamb come to room temperature for about 30 minutes before cooking. If you prefer a more pronounced herb crust, you can add a tablespoon of grated Parmesan cheese to the breadcrumb mixture. For a perfect medium-rare, use a meat thermometer to ensure you don't overcook this beautiful cut of meat.
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Ingredients
2 racks (about 1.5 pounds each) rack of lamb
3 tablespoons Dijon mustard
3 cloves, minced garlic
2 tablespoons, finely chopped fresh rosemary
1 tablespoon, finely chopped fresh thyme
2 tablespoons, finely chopped fresh parsley
1 cup breadcrumbs
4 tablespoons, divided olive oil
1 pound, halved baby potatoes
4 medium, peeled and cut into 2-inch pieces carrots
1 large, cut into wedges red onion
2 medium, cut into chunks bell peppers
1 teaspoon, plus more to taste salt
1/2 teaspoon, plus more to taste black pepper
1 medium, cut into wedges for serving lemon
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
In a small bowl, mix 2 tablespoons of olive oil with the minced garlic, 1 tablespoon of chopped rosemary, and 1/2 teaspoon each of salt and pepper.
- 3
Place the potatoes, carrots, red onion, and bell peppers on a large baking sheet. Drizzle with the rosemary-garlic oil mixture and toss to coat evenly.
- 4
Arrange the vegetables in a single layer and roast for 20 minutes while you prepare the lamb.
- 5
Trim any excess fat from the lamb racks and score the remaining fat in a diamond pattern, being careful not to cut into the meat.
- 6
Season the lamb with salt and pepper on all sides.
- 7
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the lamb racks, fat side down first, until golden brown, about 2-3 minutes per side.
- 8
In a small bowl, combine the Dijon mustard with 1 tablespoon of olive oil and brush this mixture all over the lamb racks.
- 9
In another bowl, mix the breadcrumbs with the remaining chopped rosemary, thyme, parsley, and a pinch of salt and pepper.
- 10
Press the herb-breadcrumb mixture firmly onto the mustard-coated lamb, covering as much of the meat as possible.
- 11
Remove the vegetables from the oven after their initial 20 minutes of roasting and push them to the sides of the baking sheet.
- 12
Place the herb-crusted lamb racks in the center of the baking sheet, with the bones facing up and away from each other.
- 13
Return the baking sheet to the oven and roast for about 25-30 minutes for medium-rare (internal temperature of 130-135°F) or until desired doneness.
- 14
Remove from the oven and let the lamb rest for 10 minutes before carving.
- 15
Carve the lamb racks between the bones into individual chops and serve with the roasted vegetables and lemon wedges.
Nutrition Information (per serving)
620
42g
28g
38g
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