Rack of Lamb with Herb Crust

Rack of Lamb with Herb Crust

“Rack of lamb is one of those dishes that looks like you sent for a private chef and actually takes 45 minutes from start to finish. The herb crust holds everything together and creates a beautiful presentation. Ask your butcher to french the bones for you.”

What You’ll Need

• 2 racks of lamb (about 8 ribs each), frenched
• 2 tbsp Dijon mustard
• FOR HERB CRUST: 60g fresh breadcrumbs, 2 tbsp parsley finely chopped, 1 tbsp rosemary finely chopped, 2 tbsp parmesan, 2 tbsp olive oil, salt, pepper, 2 garlic cloves minced

Let’s Cook — Step by Step

1. Step 1 — Take the lamb out of the fridge 30 minutes before cooking. Preheat oven to 200°C.
2. Step 2 — Mix all the herb crust ingredients together until they clump.
3. Step 3 — Season the lamb racks all over with salt and pepper.
4. Step 4 — Heat an oven-safe pan over very high heat. Sear the lamb on all sides (except the bone side) for about 2 minutes total until well browned.
5. Step 5 — Remove from heat. Brush the meat side generously with Dijon mustard.
6. Step 6 — Press the herb crust firmly onto the mustard-covered meat. It should adhere well.
7. Step 7 — Transfer to the oven (bone side down) and roast for 20–25 minutes for medium-rare (internal temperature 57°C).
8. Step 8 — Rest on a board, loosely tented with foil, for 10 minutes.
9. Step 9 — Slice between the bones to give individual cutlets. Serve 3–4 per person.

Kitchen Tip: Don’t skip the sear before the oven — it creates a barrier that helps the crust adhere and adds depth of flavour.

Made with fresh ingredients & kitchen love ♥ — meozmedia.com