Herb-Crusted Rack of Lamb

Ingredients

• 2 racks rack of lamb (Frenched) — about 1.5 lbs each
• 2 tsp salt
• 1 tsp black pepper — freshly ground
• 2 tbsp olive oil — divided
• 2 tbsp Dijon mustard
• 0.5 cups fresh breadcrumbs — or panko
• 2 tbsp fresh rosemary — finely chopped
• 1 tbsp fresh thyme — leaves only
• 3 cloves garlic — minced
• 2 tbsp unsalted butter — melted

Method

1. Remove lamb from fridge 30 minutes before cooking. Pat dry with paper towels. Season all over with salt and pepper.
2. Preheat oven to 450°F (230°C).
3. Heat 1 tbsp olive oil in a large ovenproof skillet over high heat. Sear lamb racks, meat side down, until golden brown (about 3-4 minutes). Turn and brown the other side for 2 minutes. Remove from heat. ⏱ 4 min timer
4. In a small bowl, mix mustard, remaining 1 tbsp olive oil, breadcrumbs, rosemary, thyme, garlic, and melted butter to form a paste.
5. Brush seared lamb with the mustard mixture, coating the meaty side evenly. Press to adhere.
6. Roast in the oven for 20-25 minutes for medium-rare (internal temp 130°F/54°C). ⏱ 25 min timer
7. Remove from oven, tent with foil, and rest for 10 minutes before slicing between the bones. ⏱ 10 min timer
8. Serve immediately, drizzled with any pan juices.

Notes