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.
- 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
- Preheat oven to 400˚. Line a roasting pan with foil, and place a wire rack on top; spray rack with cooking spray.
- 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.
- In a small bowl, stir together mustard, shallot, and garlic. Rub over lamb.
- 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.
- 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.
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.