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Herb Crusted Rack Of Lamb Cabernet

A gourmet dish featuring a tender rack of lamb adorned with a delightful herb crust, perfect for celebrations or cozy dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, French
Calories: 1300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 rack rack of lamb (8 ribs) Look for fresh, pink meat with a nice layer of fat.
  • 1/2 cup panko breadcrumbs Regular breadcrumbs can be used as an alternative.
  • 2 tbsp fresh rosemary Dried rosemary can be used with less amount.
  • 2 tbsp fresh thyme Use dried thyme sparingly if fresh isn't available.
  • 2 cloves garlic (minced)
  • 2 tbsp Dijon mustard Whole grain mustard can provide a different texture and flavor.
  • olive oil Can use melted butter or canola oil as substitutes.
  • salt and pepper Generously season the lamb.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Season the rack of lamb generously with salt and pepper.
  3. In a large skillet, heat a bit of olive oil over medium-high heat. Once hot, add the lamb and sear it for 2 minutes on each side until browned. Carefully remove from heat.
Coating
  1. Using a brush, spread Dijon mustard all over the seared lamb, ensuring an even coat.
  2. In a bowl, combine panko breadcrumbs, minced garlic, chopped rosemary, and thyme. Mix well.
  3. Press the herb mixture firmly onto the mustard-coated lamb rack.
Roasting
  1. Transfer the lamb to a baking dish and place it in the oven. Roast for about 20-25 minutes or until it reaches your desired doneness (around 130°F / 54°C for medium-rare).
Serving
  1. Once cooked, let the lamb rest for 10 minutes to allow juices to redistribute.
  2. Slice between the ribs and serve with a bold glass of Cabernet Sauvignon.

Notes

Make sure to let the lamb come to room temperature before cooking for even results. Store leftovers in the refrigerator for up to 3 days or freeze for 2-3 months.