This herb-crusted rack of lamb is a delightful dish that brings together the flavors of fresh herbs, lemon zest, and a crispy panko crust. Our goal is to create a perfectly seasoned, medium-done lamb with a crunchy exterior and juicy, tender meat.
80 minutes
This herb-crusted rack of lamb is a delightful dish that brings together the flavors of fresh herbs, lemon zest, and a crispy panko crust. Our goal is to create a perfectly seasoned, medium-done lamb with a crunchy exterior and juicy, tender meat.
Panko bread crumbs
cups
tablespoons
Fresh Thyme, minced
tablespoons
Garlic Clove, minced
cloves
Anchovy Fillets, minced
fillets
teaspoons
Black Pepper, ground
teaspoons
Flat Leaf Parsley, minced
tablespoons
Lemon Zest, grated
tablespoons
Rack Of Lamb
0 racks
tablespoons
1. Preheat Oven
Adjust your oven rack to the middle position and preheat your oven to 300 degrees Fahrenheit.
2. Prepare Panko Mixture
In a 12-inch nonstick skillet, combine panko bread crumbs, extra-virgin olive oil, minced fresh thyme, minced garlic cloves, minced anchovy fillets (if using), kosher salt, and pepper. Cook over medium heat for about 5 minutes, stirring occasionally, until the panko turns golden brown. Once done, transfer the mixture to a shallow dish and stir in minced fresh parsley and grated lemon zest.
3. Prepare Lamb Racks
Wipe the skillet clean with paper towels and set a wire rack in a rimmed baking sheet. Pat the racks of lamb dry with paper towels, then sprinkle each with kosher salt and season with pepper. Heat the remaining teaspoon of olive oil in the cleaned skillet over medium-high heat. Sear one rack of lamb for 2 to 4 minutes per side until browned. Transfer the browned lamb to the wire rack. Pour off the fat from the skillet, then repeat the searing process with the second rack of lamb.
4. Apply Mustard and Panko Mixture
Allow the lamb to cool for about 5 minutes. Brush each rack generously with Dijon mustard, making sure to coat all sides. Then press the panko mixture onto the lamb, ensuring an even crust.
5. Roast Lamb
Place the coated lamb back on the wire rack and roast in the oven for 40 to 50 minutes, or until the internal temperature of the lamb reaches 135 degrees Fahrenheit for medium doneness.
6. Rest and Serve
Once the lamb has reached the desired temperature, transfer it to a carving board and let it rest for 15 minutes. Using a sharp knife, cut between the bones to separate the chops. Serve the herb-crusted rack of lamb immediately.
Serve the protein with different sauces like mint chimichurri, tzatziki, balsamic glaze, or a fruit reduction for variety.
Create different herb mixtures, such as basil, oregano, and thyme for Italian flavors or za'atar and mint for Middle Eastern flair.
Use different types of breadcrumbs or crushed nuts and seeds, and consider adding grated hard cheese for extra flavor.
Substitute the rack of lamb with beef, pork, fish, or poultry, adjusting cooking times and temperatures accordingly.
Swap lemon zest for orange zest, add minced garlic, shallots, or mustard to the crust for unique tastes.
Start with high-quality rack of lamb, preferably grass-fed, from a reputable butcher and ask for a "French-trimmed" rack for an elegant presentation.
Use a meat thermometer to check for doneness, aiming for an internal temperature of 125-130°F (52-54°C) before resting for medium-rare.
Use fresh herbs and pulse them with lemon zest and fresh breadcrumbs in a food processor until finely chopped for the best flavor and texture.
Rest the lamb for at least 10-15 minutes before slicing to allow the juices to redistribute, ensuring a moist and tender cut.
Generously season the lamb with salt and pepper before searing to enhance flavor and create a crust that will hold the herb coating.
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