Ingredients
-
1 (1.5–2 lb) rack of lamb, frenched
-
4 cloves garlic, minced
-
2 tbsp fresh rosemary, finely chopped
-
2 tbsp fresh thyme, finely chopped
-
1/4 cup Dijon mustard
-
1/4 cup breadcrumbs (panko or fresh)
-
2 tbsp olive oil
-
Salt and black pepper to taste
Instructions
-
Preheat oven to 450°F (230°C).
-
Season the rack of lamb generously with salt and black pepper.
-
In a small bowl, mix garlic, rosemary, thyme, and olive oil to make an herb paste.
-
Rub Dijon mustard over the lamb, then press the garlic-herb mixture onto the mustard-coated surface. Sprinkle breadcrumbs evenly on top.
-
Place lamb on a roasting pan, bone-side down, and roast in the oven for 15 minutes.
-
Reduce oven temperature to 375°F (190°C) and continue roasting for 10–15 minutes for medium-rare, or until internal temperature reaches 130–135°F (54–57°C). Adjust time for desired doneness.
-
Remove lamb from oven and let rest for 10 minutes before slicing between the bones into individual chops.
-
Serve with roasted vegetables, mashed potatoes, or a fresh herb salad.
Notes
-
Use a meat thermometer for precise doneness.
-
For extra flavor, sear the lamb in a hot skillet for 2–3 minutes before roasting.
-
Leftover lamb can be sliced thin for sandwiches or salads.
- Prep Time: 15
- Cook Time: 30
Nutrition
- Calories: 450