Roast Rack of Lamb Recipe

Roast Rack of Lamb Recipe

• 2 garlic cloves, minced
• 1 tbsp chopped fresh thyme, minced
• 1 tbsp chopped fresh rosemary, minced
• 1 1/4 cups panko breadcrumbs
• 2 tbsp Dijon mustard
• 1 tsp kosher salt, divided
• ground black pepper
• rack of lamb, frenched

1. Preheat the oven to 400F and place a metal rack on top of a roasting pan.
2. Finely mince the fresh herbs and garlic.
3. In a small bowl, combine minced herbs and panko crumbs, and season with a large pinch of ground pepper and ½ teaspoon salt. Drizzle with two tablespoons of olive oil and stir until everything is well incorporated and the crumbs are thoroughly coated in oil.
4. In another bowl, measure ½ tablespoon olive oil, ½ teaspoon kosher salt, and two tablespoons of Dijon. Stir to combine.
5. On your prepared roasting pan, place your two racks of lamb and brush the tops and sides with the mustard.
6. Spoon the herby crumbs over the lamb and gently press the crumbs onto the lamb to help them adhere.
7. Roast for twenty to twenty-five minutes or until an instant-read thermometer registers an internal temperature of 130-135F when inserted into the thickest part of the rack.
8. When the lamb is cooked, remove it from the oven and allow the meat to rest for roughly 10-15 minutes.
9. To carve the rack of lamb, place it meaty side down. Holding onto the exposed bone, use a sharp chef's knife to cut between the ribs, slicing down in long, smooth strokes.
10. Arrange the lamb onto a serving platter, garnish with fresh rosemary, and enjoy!