Print

Roasted Rack of Lamb

Roasted Rack of Lamb
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the rich flavors of this Roasted Rack of Lamb, an impressive dish that’s perfect for both special occasions and cozy dinners at home. This succulent lamb is coated in a delicious herb crust made from beef panko, garlic, and fresh herbs, ensuring every slice is packed with flavor. With only a quick cooking time of 25 minutes, this recipe is easy to prepare, making it ideal for busy weeknights or last-minute gatherings. Elevate your meal by serving it alongside vibrant roasted vegetables or a creamy polenta, creating a delightful dining experience that will leave your guests asking for seconds.

Ingredients

Scale
  • 1 large rack of lamb (1.25–2 lbs), cut in half
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 1 cup beef panko
  • 1 tablespoon minced garlic
  • 1/2 cup grated parmesan
  • 1/4 cup fresh parsley
  • 3 tablespoons cilantro
  • 2 sprigs rosemary
  • 2–3 tablespoons Dijon mustard

Instructions

  1. Preheat your oven to 400°F.
  2. Season the rack of lamb with salt and pepper on both sides. Cut it in half if necessary for easier handling.
  3. Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Sear the lamb on all sides until browned (about 2 minutes per side). Transfer to the oven and roast for about 8 minutes.
  4. Meanwhile, combine beef panko, minced garlic, parmesan, remaining olive oil, parsley, cilantro, and rosemary leaves in a food processor and pulse until mixed but still coarse.
  5. Remove the lamb from the oven and brush generously with Dijon mustard before coating with the herb mixture.
  6. Return the coated lamb to the oven for an additional 5 minutes. Let rest for 5-10 minutes before slicing into chops.

Nutrition

Find it online: https://yayarecipes.com/roasted-rack-of-lamb/