Herb-Crusted Rack of Lamb

Herb-Crusted Rack of Lamb

A savory rub of Dijon mustard, garlic, and shallot imparts character to our succulent Herb-Crusted Rack of Lamb, an entrée that tempts the eye and the palate. A crunchy panko coating with rosemary, thyme, mint, and lemon zest lends taste and texture to this beloved springtime specialty.

Herb-Crusted Rack of Lamb
Makes 6 to 8 servings
  • 2 (8-bone) racks of lamb, frenched*
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ¼ cup olive oil, divided
  • ¼ cup Dijon mustard
  • 1 tablespoon minced shallot
  • 3 cloves garlic, minced
  • ¾ cup panko (Japanese bread crumbs)
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh mint
  • 1 teaspoon lemon zest
  1. Preheat oven to 400˚. Line a roasting pan with foil, and place a wire rack on top; spray rack with cooking spray.
  2. Sprinkle lamb with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add lamb, and cook until browned, about 3 minutes per side. Transfer lamb to roasting pan, and place, fatty side up, on rack.
  3. In a small bowl, stir together mustard, shallot, and garlic. Rub over lamb.
  4. In a separate small bowl, stir together bread crumbs, rosemary, thyme, mint, lemon zest, and remaining 3 tablespoons oil. Press bread crumb mixture over mustard mixture on lamb.
  5. Bake until a thermometer inserted in thickest portion of lamb registers 130˚, about 20 minutes. Loosely cover with foil, and let stand for 10 minutes before slicing.
*Ask your butcher to french the lamb, or follow our method for giving the rack a neat and elegant appearance: With the lamb on the cutting board with bones facing up, score the membrane by placing the tip of a sharp knife against the center of each bone, starting about an inch and a half from the cut end of the bone and pulling the knife slowly and firmly down the bone to cut end. Using a dish towel, pull fat and membrane from between each rib slowly and firmly. It should pull away cleanly. Continue working flesh away from the bones until about 2 inches are exposed. Turn the rack over, and cut away fat and membrane. Scrape away any remaining connective tissue and meat to clean the bones.

For more St. Patrick’s Day recipes, see “Luck of the Irish Table” in the March/April 2019 issue, available on newsstands and at Victoriamag.com.

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