Rack of Lamb with Herb Crust

I found this recipe years ago in Gourmet magazine and it was an instant hit. So much so that it has been the star attraction for countless dinners, both intimate and festive.

Total Time

30min

4.9

7 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

1 slice

Bread

•

4 Tbsp

Fresh Mint Leaves

•

1 Tbsp

Olive Oil

•

to taste

Salt

•

to taste

Ground Black Pepper

•

1 Tbsp

Dijon Mustard

or Use up to 2 tbsp Dijon Mustard

•

1 rack

Lamb

•

1 Tbsp

Fresh Rosemary , finely chopped

Cooking Instructions

Preheat oven to 400 degrees F (200 degrees C). Tear the Bread (1 slice) into pieces, and finely chop the Fresh Rosemary (1 Tbsp) . In a mini-prep food processor, add bread, Fresh Mint Leaves (4 Tbsp) and fresh rosemary. Pulse until fine crumbs are formed.

Season the Lamb (1 rack) with Salt (to taste) and Ground Black Pepper (to taste) . In a large grill pan or cast iron pan, heat Olive Oil (1 Tbsp) over medium-high heat. Add the rack of lamb, fattier side down, and cook 1-2 minutes to sear.

Flip lamb over, and cook for an additional minute. Remove from heat. Spread Dijon Mustard (1 Tbsp) on fattier side of rack of lamb. Top dijon mustard with bread crumbs, pressing down slightly to adhere.

Roast lamb for 18 minutes for medium rare, or 20 minutes for medium.

Remove from pan, and let rest for 4-5 minutes on a cutting board. Carve into 2-rib portions.

Nutrition Per Serving

CALORIES

1430

FAT

113.8 g

PROTEIN

77.3 g

CARBS

16.4 g