Roasted Rack of Lamb
This elegant roasted rack of lamb recipe results in tender, flavorful meat with a beautiful crust. Perfect for special occasions, it pairs well with a side of seasonal vegetables or creamy mashed potatoes.
Equipment
- 1 roasting pan
- 1 meat thermometer
- 1 sharp knife
- 1 cutting board
- 1 mixing bowl
- 1 whisk
Ingredients
- 2 racks lamb, trimmed About 1.5 to 2 pounds total.
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- to taste salt
- to taste black pepper
- 1 cup breadcrumbs Preferably fresh.
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the minced garlic, chopped rosemary, thyme, Dijon mustard, olive oil, salt, and pepper. Mix well to create a paste.
- Place the racks of lamb in a roasting pan, meat-side up. Rub the herb paste generously over the meat.
- In a separate bowl, mix the breadcrumbs with grated Parmesan cheese. Press this breadcrumb mixture onto the meat, creating an even layer to coat the racks.
- Insert a meat thermometer into the thickest part of one of the lamb racks, avoiding the bone.
- Roast in the preheated oven for 20-25 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust the time for your desired doneness.
- Once cooked, remove the lamb from the oven and allow it to rest for 5-10 minutes. This helps the juices redistribute throughout the meat.
- Slice the rack into individual chops and serve on a platter.
Notes
For an enhanced flavor, marinate the lamb in the herb mixture for a few hours or overnight. Serve with a side of roasted vegetables or a light salad for a balanced meal. This recipe can be easily halved or doubled depending on your needs.