Herb-Crusted Rack of Lamb with Rosemary Roasted Potatoes
20min
45min
2
680
Chef's Note
For the best flavor, let the lamb come to room temperature for 30 minutes before cooking. The internal temperature will rise about 5 degrees while resting, so remove the lamb from the oven when it's 5 degrees below your target temperature. A meat thermometer is essential for perfectly cooked lamb.
Tags
Ingredients
1 rack (about 1.5 pounds, frenched) rack of lamb
2 tablespoons Dijon mustard
3 cloves, minced garlic
2 tablespoons, chopped, divided fresh rosemary
1 tablespoon, chopped fresh thyme
2 tablespoons, chopped fresh parsley
1/2 cup panko breadcrumbs
4 tablespoons, divided olive oil
1 pound, cut into 1-inch chunks Yukon gold potatoes
1 teaspoon, divided salt
1/2 teaspoon, divided black pepper
1 medium, zested and cut into wedges lemon
8 ounces, trimmed asparagus
1 tablespoon butter
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Pat the rack of lamb dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper on all sides.
- 3
In a small bowl, combine Dijon mustard, 1 minced garlic clove, and 1 teaspoon of olive oil. Brush this mixture all over the lamb rack.
- 4
In another bowl, combine panko breadcrumbs, 1 tablespoon chopped rosemary, thyme, parsley, lemon zest, remaining minced garlic, 1 tablespoon olive oil, and a pinch of salt and pepper. Mix well.
- 5
Press the herb mixture firmly onto the mustard-coated lamb, covering the meaty portions completely.
- 6
In a large bowl, toss potato chunks with 2 tablespoons olive oil, 1 tablespoon chopped rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- 7
Spread potatoes on one side of a large baking sheet, leaving room for the lamb rack.
- 8
Place the herb-crusted lamb rack on the baking sheet, with the bones facing down and curved away from the potatoes.
- 9
Roast in the preheated oven for 25 minutes for medium-rare (internal temperature of 125-130°F) or 30 minutes for medium (internal temperature of 135-140°F).
- 10
While the lamb and potatoes are roasting, toss the asparagus with the remaining olive oil and a pinch of salt and pepper.
- 11
After the lamb has roasted for 25 minutes, add the asparagus to the baking sheet and continue roasting for 5-10 more minutes until the asparagus is tender and the lamb reaches your desired doneness.
- 12
Remove from the oven and let the lamb rest for 10 minutes, tented with foil.
- 13
While the lamb is resting, toss the roasted potatoes with 1 tablespoon butter to add richness.
- 14
Slice the lamb rack between the bones into individual chops and serve with the rosemary roasted potatoes, asparagus, and lemon wedges.
Nutrition Information (per serving)
680
42g
35g
42g
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