American · Dinner
Roast Rack of Lamb
A single rack of lamb is coated in Dijon mustard, garlic, rosemary and thyme, crusted with breadcrumbs, then roasted to a rosy medium-rare. Seared first for color and finished in a hot oven, the lamb rests before slicing into individual chops. Served with pan juices and roasted potatoes.
$15
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
648Calories
43.6gProtein
39.7gFat
30gCarbs
2.6gSugar
2gFiber
2039mgSodium
275mgChol
15.1gSat Fat
412mgPotassium
68mgCalcium
2.8mgIron
2.2mcgVitamin B12
12mgVitamin C
protein-rich
herb-salt
hidden-gems
Instructions
1
Prep
Pat the lamb rack dry and season all over with the salt and black pepper.
2
Sear
Heat the olive oil in an oven-safe skillet over medium-high and sear the rack fat-side down 3 minutes until deeply browned, then brown remaining sides.
3
Build
Off the heat, brush the seared rack with Dijon mustard, then press breadcrumbs, minced garlic, rosemary and thyme onto it as a crust.
4
Roast
Transfer the skillet to a 425F oven and roast 18 to 22 minutes until a thermometer reads 130F for medium-rare and the crust is golden.
5
Rest
Move the rack to a board and rest 10 minutes so juices redistribute.
6
Plate
Slice down between the bones into individual chops and plate with any pan juices spooned over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in lamb rack
- 4 tbsp4 tbsp Dijon mustard
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh rosemary
- 2 tsp2 tsp fresh thyme
- 2/3 cup80g dried breadcrumbs
- 2 tbsp30ml olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
