Herb-Crusted Rack of Lamb

Instructions

1. Step 1

   Preheat the oven to 200°C and set a rimmed baking sheet nearby.

   Cookware: oven, rimmed baking sheet

2. Step 2

   Combine the panko breadcrumbs, parsley, rosemary, thyme, garlic, 2 tbsp (30 ml) olive oil, ⅜ tsp (2 gr) salt, and ⅜ tsp (1 gr) black pepper in a mixing bowl.

   Ingredients used: 1.0 gr Black Pepper, 12.0 gr Garlic, 30.0 ml Olive Oil, 75.0 gr Panko Breadcrumb, 15.0 gr Parsley, 5.0 gr Rosemary, 2.0 gr Salt, 3.0 gr Thyme

   Cookware: mixing bowl

3. Step 3

   Pat the lamb racks dry, then season them all over with 1 ¾ tsp (10 gr) salt and ⅞ tsp (2 gr) black pepper.

   Ingredients used: 2.0 gr Black Pepper, 1200.0 gr Rack of Lamb, 10.0 gr Salt

   Cookware: cutting board

4. Step 4

   Heat 1 tbsp (15 ml) olive oil in a large frying pan over high heat. Sear the lamb racks in batches until browned, about 2 minutes on the fat side and 1 minute on each remaining meaty side.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: Large frying pan, tongs

5. Step 5

   Transfer the racks to the rimmed baking sheet with the bones facing downward. Brush the exposed meat and fat evenly with the Dijon mustard.

   Ingredients used: 45.0 gr Dijon Mustard

   Cookware: pastry brush, rimmed baking sheet, tongs

6. Step 6

   Press the prepared herb and breadcrumb mixture firmly over the mustard-coated surfaces.

   Cookware: rimmed baking sheet

7. Step 7

   Roast until the crust is golden and the center of the thickest part reaches at least 60°C, about 18 to 25 minutes.

   Timer: 18 min (fixed)

   Cookware: instant-read thermometer, oven, rimmed baking sheet

8. Step 8

   Transfer the racks to a cutting board and rest for 10 minutes; the internal temperature should rise to at least 63°C.

   Timer: 10 min (fixed)

   Cookware: cutting board, instant-read thermometer, tongs

9. Step 9

   Carve between the bones into individual chops and serve immediately.

   Cookware: Chef Knife, cutting board