Herb-Crusted Rack of Lamb with Roasted Vegetable Medley
30min
45min
4
620
Chef's Note
For the best results, allow your lamb to come to room temperature for about 30 minutes before cooking. This ensures more even cooking throughout. If you prefer a more pronounced herb flavor, add a tablespoon of fresh mint to the herb mixture. The key to perfectly roasted asparagus is to not overcook it - it should still have a slight bite when served.
Tags
Ingredients
2 racks (about 1.5 pounds each), frenched rack of lamb
3 tablespoons Dijon mustard
2 tablespoons, finely chopped fresh rosemary
2 tablespoons, finely chopped fresh thyme
3 cloves, minced garlic
1 cup, panko breadcrumbs
4 tablespoons, divided olive oil
1 pound, trimmed asparagus
1 pint cherry tomatoes
1 large, cut into 1-inch pieces red bell pepper
1 medium, cut into wedges red onion
1 pound, halved baby potatoes
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon, plus more to taste salt
1 teaspoon, freshly ground, plus more to taste black pepper
1 whole, cut into wedges for serving lemon
Instructions
- 1
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- 2
In a small bowl, mix 2 tablespoons of olive oil with the Dijon mustard. In another bowl, combine breadcrumbs, chopped rosemary, thyme, minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- 3
Season the lamb racks with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the lamb racks for about 2 minutes per side until browned.
- 4
Transfer the seared lamb to one of the prepared baking sheets. Brush each rack with the Dijon-olive oil mixture, then press the herb-breadcrumb mixture firmly onto the meat side of each rack.
- 5
In a large bowl, toss the baby potatoes with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread them on the second baking sheet and place both sheets in the oven.
- 6
Roast the potatoes for 15 minutes. Meanwhile, in the same bowl, toss the bell pepper and red onion with 1/2 tablespoon of olive oil and a pinch of salt and pepper.
- 7
After the potatoes have roasted for 15 minutes, add the peppers and onions to the potato baking sheet. Continue roasting for another 10 minutes.
- 8
In a small bowl, whisk together the balsamic vinegar and honey. Set aside.
- 9
Add the asparagus and cherry tomatoes to the vegetable baking sheet, drizzle with the remaining 1/2 tablespoon of olive oil, and toss gently. Continue roasting for 10-15 more minutes until all vegetables are tender and the lamb reaches an internal temperature of 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
- 10
Remove both baking sheets from the oven. Tent the lamb with foil and let rest for 10 minutes before slicing.
- 11
Drizzle the balsamic-honey mixture over the roasted vegetables and toss gently to coat.
- 12
Slice the lamb between the bones into individual chops. Serve with the roasted vegetable medley and lemon wedges.
Nutrition Information (per serving)
620
42g
35g
35g
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